A fall without butternut squash is a fall that I want no part in. It’s always one of the first things I reach for when the leaves start to change.
It’s a bit of an odd looking character that seems to intimidate a lot of people, but if you have a knife and a vegetable peeler, you’re good to go.
Just cut off the top and bottom ends for stability, stand it up and slice the skin off with the vegetable peeler. From there you can cut it in half vertically, remove the seeds with a spoon, and chop as you like. In this case, we’re cubin’ and roastin’. 
This salad has a nice balance of flavors and textures. The butternut squash is roasted with a coating of brown sugar and cayenne pepper, for sweetness and heat.
We also have radicchio for bitterness, pepitas for a hearty crunch, apples for a mild sweetness, and tarragon for a fresh finishing punch of flavor. Blue cheese brings its famous funkiness to the party as well. It just isn’t a party without some funk.
All the fun of fall is hanging out in one bowl, just begging you to eat it and all its healthy glory. So dig in!
Roasted Butternut Squash Salad
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
A hearty fall salad with a kick. Delicious served warm or room temperature.
Ingredients
- 3 lb (1.35 kg) butternut squash, peeled, seeded & cut into 1" pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) brown sugar
- 1/2 tsp cayenne pepper
- kosher salt & freshly ground black pepper
- 2 cups (480 ml) sliced radicchio, loosely packed (from about 1/2 small head)
- 1 apple, thinly sliced (I used gala)
- 1/4 cup (60 ml) blue cheese crumbles
- 1/4 cup (60 ml) pepitas
Maple Tarragon Vinaigrette
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp dijon mustard
- kosher salt & freshly ground black pepper
- 1 tbsp roughly chopped tarragon, plus extra to garnish
Instructions
- Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 tsp salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don’t want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
- Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
- Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.
Notes
- The butternut squash packs a good amount of heat from the cayenne pepper.
- If the 1/2 teaspoon intimidates you, cut it down to 1/4 teaspoon – you’ll get just a hint of warmth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
- Butternut Squash, Ricotta, and Pistachio Crostini
- Roasted Poblano Caesar Salad
- Brown Sugar and Nutmeg Roasted Acorn Squash
- Thyme and Garlic Roasted Sweet Potatoes
Frequently Asked Questions
The recipe calls for 1/2 teaspoon of cayenne — is that very spicy?
The notes flag that 1/2 teaspoon packs a good amount of heat. If you want just a hint of warmth rather than noticeable spice, the notes suggest cutting it down to 1/4 teaspoon.
Why do you toss the roasted squash with the radicchio before adding the dressing?
Adding the radicchio to the just-roasted hot squash and tossing them together warms the radicchio through, softening its raw bitterness slightly. This step is called out explicitly in the instructions before the dressing is whisked and added.
How do I peel and cut a butternut squash safely?
The article gives a specific technique: cut off both the top and bottom ends first for stability, stand the squash upright and slice the skin off with a vegetable peeler, then cut it in half vertically, remove the seeds with a spoon, and cube into 1-inch pieces.
How do I keep the squash from turning mushy in the salad?
The instructions specifically say to pull the squash out of the oven as soon as it can be easily pierced with a fork after 25-30 minutes — you want it just tender, not so soft that it falls apart when tossed with the radicchio and dressing.
