Roasted Butternut Squash (Thanksgiving Favorite)

Golden, caramelized, and slightly sweet, Roasted Butternut Squash brings warmth to every Thanksgiving table. The tender cubes pair beautifully with salty bacon, tangy cheese, and crunchy nuts for the perfect mix of flavor and texture in every bite. Quick to prep, easy to love, and always gone too fast.

Why You’ll Love This Roasted Butternut Squash Recipe

This roasted butternut squash salad hits that dreamy balance of sweet, salty, and tangy. The natural sweetness of the squash pairs with smoky bacon, creamy goat cheese, and tart cranberries for a mix that feels both fresh and cozy. It’s quick to make, easy to customize, and looks gorgeous on any Thanksgiving spread. Plus, it works double duty as a hearty side dish or a standout salad main. Each bite offers a burst of fall flavor that makes guests ask for seconds.

Ingredients You’ll Need

Gather everything ahead so prep feels easy. You’ll need butternut squash, olive oil, greens, bacon, dried cranberries, nuts, seeds, shallots, and cheese. The dressing combines olive oil, vinegars, garlic, Dijon, maple syrup, and sage for a bold, tangy finish. Swap goat cheese for feta or bacon for roasted chickpeas if you like. This recipe easily adjusts for different diets—use vegan cheese, skip bacon, or add grains for a filling twist.

For the Salad

1½ pounds butternut squash, peeled, seeded, cubed (about 4 cups)
1 tablespoon olive oil
Salt and pepper
5–6 cups salad greens
4–6 slices bacon, cooked and crumbled
½ cup dried cranberries
½ cup pecans or walnuts, toasted or candied
2 tablespoons pumpkin seeds
1 shallot or ¼ red onion, thinly sliced
⅓ cup crumbled goat cheese or feta

For the Dressing

½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
2 teaspoons maple syrup or honey
1 tablespoon fresh sage, minced
Salt and pepper to taste

How to Make Roasted Butternut Squash

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Spread the cubed squash evenly, drizzle with olive oil, and season generously with salt and pepper. Toss until every piece glistens. Roast for 20–25 minutes, stirring halfway through so all sides caramelize beautifully. The squash should be tender with slightly golden edges when done. Let it cool a bit before adding to the salad so the greens stay crisp. For extra depth, roast until the edges just begin to brown—that’s where the flavor magic happens.

How to Assemble the Salad

While the squash roasts, cook the bacon until crisp, then crumble it. Toast the pecans in a dry skillet for a few minutes, or candy them with butter and sugar if you want that sweet crunch. In a small jar, whisk the dressing or shake it until emulsified—olive oil, vinegars, Dijon, garlic, maple syrup, sage, salt, and pepper. Chill until ready. Once your squash cools slightly, combine the greens, roasted squash, bacon, cranberries, nuts, pumpkin seeds, shallots, and cheese in a large bowl. Right before serving, drizzle with the dressing and toss gently so everything gets coated without wilting. Each forkful will have creamy, crunchy, and chewy textures in perfect balance.

Flavor, Texture, and Serving Tips

This salad tastes sweet, smoky, tangy, and savory all at once. The roasted butternut squash gives it warmth, while bacon adds depth. The nuts and seeds bring crunch, and goat cheese melts slightly into every bite. Serve it warm or room temperature for Thanksgiving—it pairs perfectly with garlic mashed potatoes, cheesy root vegetable gratin, or flavorful roasted carrots and green beans. Want it heartier? Add quinoa or grilled chicken for a filling weekday meal.

Make Ahead & Storage Tips

You can roast the squash and cook the bacon a day early, storing each in airtight containers in the fridge. Keep your dressing sealed in a jar until you’re ready to toss. The undressed salad stays crisp for up to two days, though it’s best fresh. Nuts can be toasted or candied ahead of time and don’t need refrigeration. For a stress-free Thanksgiving prep, keep everything separate and combine just before serving—that’s the secret to keeping the textures perfect.

Variations & Substitutions

This recipe is flexible! Add roasted chickpeas or cooked grains like farro or wild rice to make it a meal. Slice in crisp apples or pears for a juicy contrast. Use kale or spinach instead of mixed greens for more bite. Replace goat cheese with vegan crumbles or feta for different flavor notes. You can even swap cranberries for dried cherries or raisins for a fun twist. Each version still captures that fall comfort everyone loves.

Related Recipes to Try

• Spicy Butternut Squash and Sweet Potato Soup
• Cheesy Root Vegetable Gratin
• Southern Maple Sweet Potato Casserole
• Garlic Mashed Potatoes
• Flavorful Roasted Carrots and Green Beans
• Thanksgiving Glazed Carrots

FAQ About Roasted Butternut Squash

Final Thoughts

This roasted butternut squash salad brings cozy Thanksgiving comfort to every bite. With its mix of sweet, salty, and tangy flavors, it’s a guaranteed crowd-pleaser that feels both classic and fresh. The best part? You can prep most of it ahead and still serve it tasting like it just came out of the oven. For more festive inspiration, check out my Pinterest board for seasonal favorites that’ll make your holiday table shine.

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