If you have leftover butternut squash, try this Butternut Squash Soup recipe
Butternut Squash Salad with Maple and Lemon
Spicy maple-sweetened squash with almonds and cranberries makes a festive winter salad or side dish. Red pepper flakes can be hot so use less for a little ‘cooler’ dish.
Servings: 4
Ingredients
- 1 small butternut squash, about 1-1/2 lb about 4 cups 1/2-3/4-inch cubes, see tips below. Or purchase pre-cut cubes.
- 4 Tbsp. olive oil, divided use
- 1 clove garlic, pressed
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 2 Tbsp. maple syrup
- 2 Tbsp. lemon juice
- 3/4 cup sliced toasted almonds
- 1/2 cup dried cranberries
- 4-6 cups arugula or baby spinach leaves
- crumbled feta or goat cheese optional
Instructions
- Halve, seed and peel squash. Slice or cube into bite-size pieces. See tips below.
- Heat a large skillet, preferably non-stick, over medium heat. Add 1 tablespoon olive oil, squash, garlic, salt, and red pepper flakes. Cover and cook 10-15 minutes until squash is just barely tender, stirring several times. Try not to over-cook. Remove from heat.
- For dressing, whisk together remaining 3 tablespoons olive oil, maple syrup and lemon juice; add 2 tablespoons to the squash.
- Serve squash warm or cool over arugula or spinach; drizzle with remaining dressing and top with almonds and dried cranberries. Top with feta or goat cheese if desired. Or toss all the ingredients together with the dressing in a salad bowl. Serve immediately.
Notes
- To cut raw squash, first cut off the long neck part of the squash. Cut the bulb part in half and scoop out the seeds with a sturdy metal spoon.
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Use the heavy knife to slice vertically down to remove the skin, or use a heavy vegetable peeler. Cut into 3/4-inch cubes.
