Roasted Koginut Squash Salad Recipes

ROASTED KOGINUT SQUASH

Steps:

• Preheat oven to 375 degrees F.
• Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.
• Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.

ROASTED KOGINUT SQUASH SALAD

Steps:

• Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper or a silicone baking mat.
• Slice the squash in half lengthwise. Remove the seeds then slice into wedges about 1/3"-1/2" thick. Place on the prepared baking sheet.
• Drizzle the squash with the avocado oil then season with salt, pepper, cinnamon and garlic powder. Drizzle the maple syrup evenly on top of the squash slices then roast for 35-40 minutes flipping each piece halfway through roasting. Squash should be fork tender and caramelized along the edges when done.
• While squash roasts, place the sliced Brussels sprouts in a large bowl.
• Make the dressing by adding the olive oil and shallots to a small skillet over medium heat. Sauté until shallots are softened, about 3 minutes. Add the apple cider, apple cider vinegar, maple syrup, salt and pepper. Stir together and bring to a high simmer. Cook for 1-2 minutes until flavors are melded together.
• Pour the hot dressing into the bowl with the Brussels sprouts and toss until well combined.
• Add the pomegranates and pecans to the bowl, toss and transfer to a serving bowl/platter.
• When the squash is done roasting, arrange slices on top of the salad. Season to taste with additional salt and pepper and serve warm.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.