Honeynut Squash with Butter Lettuce, Parmesan, & Candied Pumpkin Seeds


honenynut squash salad with parmesan and roasted garlic dressing-1.jpg

This was a salad I threw together on a whim one Sunday night. I had just roasted a bunch of squash and had leftover candied pumpkin seeds. As soon as I eyed the butter lettuce I got from the market that day, I knew that a creamy dressing would be perfect.

This recipe is a perfect example of how just a bit of planning and prepping goes a long way. Does this recipe take 5 minutes, start to finish? No. But it can with just some prior prep. Here’s how:

  1. Roast the garlic and winter squash ahead of time. I like to do big batches on Sunday so I can use them throughout the week. Occasionally, I’ll cut everything Sunday and then split cooking them on Sunday and Wednesday for maximum freshness throughout the week.

  2. Make a big batch of candied pumpkin seeds. I like do to 1-2 cups at a time. They last a solid two weeks and I’ll use them for salads, yogurt toppings, a snack, etc. They add so much flavor and you’ll love having them on hand (like I did here).

  3. Do the vinaigrette ahead of time too. The beauty about this vinaigrette- and a reason why it’ll be part of my regular rotations now- is that it stays emulsified in the fridge! Thank god! The number of times I’ve had my dressings separate the fridge is far too many. This one didn’t due to the egg yolk- a trick I’ll be trying out more now.

Honeynut Squash with Butter Lettuce, Parmesan, & Candied Pumpkin Seeds

  • 1 pound winter squash, diced honeynut, delicata, butternut, or kabocha should work well here

  • 1-2 tablespoons extra virgin olive oil

  • butter lettuce or green of your choice radicchio would work well here too!)

  • freshly grated parmesan

  • candied pumpkin seeds (see recipe)

  • roasted garlic vinaigrette

Preheat oven to 425. Toss winter squash in olive oil, salt, and pepper. There should be enough oil that each piece is coated. Place on a baking sheet and put near the bottom of the oven- I found that placing it near the bottom helps brown it. Bake for about 18 minutes and then flip each piece or gently toss them around. Bake for an additional 18-25 minutes, until tender and brown on both sides.

Everything else is quite simple- add everything in a bowl and toss! I haven’t include quantities here, because it’s really up to you and how many people you are serving it for.

Roasted Garlic Vinaigrette
Adapted from Food 52
Makes about 10 ounces

  • 1 head garlic

  • 1/2 cup evoo

  • 2 tablespoons dijon

  • 2 tablespoons apple cider

  • 1.5 tablespoons white wine vinegar

  • 2 egg yolks

  • Juice of 1/2 lemon

Pull out 4-5 cloves of roasted garlic and combine with everything except oil. Then add in oil slowly until smooth. Note: Taste as you go! While I think some may like the amount of garlic in this dressing, I personally wanted more and would double the cloves next time to make that roasted garlic flavor more prominent.

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