Roasted Butternut Squash Salad

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Butternut squash is an abundant shoulder-season crop at Stage 22, the Greenville County, South Carolina, farm operated by Craig Weiner, who grows for the Greenville area's Hotel Domestique. At its Restaurant 17, chef Haydn Shaak garnishes the dish with pepitas from the farm's pumpkins and whatever fresh herbs Weiner has in abundance.

By Haydn Shaak
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
Roasted Squash Salad
Photo: Greg DuPree
Active Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
6
Nutrition Profile:
Nut-Free Dairy-Free Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free
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Ingredients

  • 1 medium butternut squash (about 2 1/2 pounds), halved lengthwise and seeded

  • 3 tablespoons extra-virgin olive oil plus 1 teaspoon, divided

  • ½ teaspoon salt plus a pinch, divided

  • ¼ teaspoon ground pepper

  • ⅓ cup pepitas

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • 3 tablespoons honey, preferably wildflower

  • 2 tablespoons chopped Calabrian chile peppers

  • ½ cup dried sour cherries

  • 2 tablespoons chopped fresh herbs, such as mint, basil, parsley and/or chives

Directions

  1. Preheat oven to 375°F.

  2. Arrange squash halves, cut-side up, on a baking sheet. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until tender, 45 minutes to 1 hour. Set aside to cool completely, about 30 minutes. Peel the squash and cut into bite-size pieces.

  3. Meanwhile, toss pepitas with 1 teaspoon oil, garlic powder, paprika and pinch of salt. Spread evenly on a rimmed baking sheet. Roast for 5 minutes. Transfer to a small bowl to cool.

  4. Whisk honey, chile peppers and the remaining 2 tablespoons oil in a large bowl until well combined. Add the squash and the remaining 1/4 teaspoon salt and toss to combine. Serve the squash topped with the pepitas, dried cherries and herbs.

Originally appeared: EatingWell Magazine, March 2022

Nutrition Facts (per serving)

267 Calories
12g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2/3 cup
Calories 267
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 18g
Added Sugars 11g 22%
Protein 5g 10%
Total Fat 12g 15%
Saturated Fat 2g 10%
Sodium 273mg 12%
Potassium 639mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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