Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds Recipe photo by Taste of Home

Servings: 8 / Total Time: 1 hr

Ingredients:

  • 8 cups cubed peeled butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (10 ounces) fresh baby spinach
  • 1/2 cup crumbled Gorgonzola cheese

Pumpkin seeds:

  • 1/3 cup fresh pumpkin seeds
  • 1 teaspoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt

Dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions:

  1. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside.
  • In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper.
  • In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds Recipe photo by Taste of Home