How long does butternut squash take to roast in the oven?

It usually takes 20–25 minutes at 400°F, depending on cube size. Smaller cubes roast faster.

How to know if butternut squash is done roasting?

The edges should be golden and caramelized, and a fork should slide in easily.

How long can I keep roasted butternut squash in the fridge?

Store in an airtight container for up to four days. Reheat in the oven for best texture.

How long does butternut squash need to be cooked?

When cubed, it cooks in about 25 minutes; if halved or whole, expect closer to 40–60 minutes.

Roasted Butternut Squash Salad – Amazing Thanksgiving Dish

Name: Roasted Butternut Squash (Thanksgiving Favorite)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ pounds butternut squash, peeled, seeded, and cubed (about 4 cups); 1 tablespoon olive oil; Salt and freshly ground black pepper; 5–6 cups mixed salad greens; 4–6 slices bacon, cooked and crumbled; ½ cup dried cranberries or craisins; ½ cup toasted or candied pecans (or walnuts), rough chopped; 2 tablespoons pumpkin seeds (pepitas); 1 shallot or ¼ red onion, thinly sliced; ⅓ cup crumbled goat cheese or feta; 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 minced fresh sage; Salt and pepper to taste

Description

Roasted Butternut Squash salad with greens, bacon, cranberries, toasted pecans, pumpkin seeds, shallot, and goat cheese, tossed in a maple sage balsamic dressing. Perfect for Thanksgiving.

Ingredients

Scale

For the salad:

1½ pounds butternut squash, peeled, seeded, and cubed (about 4 cups)

1 tablespoon olive oil

Salt and freshly ground black pepper

5–6 cups mixed salad greens

4–6 slices bacon, cooked and crumbled

½ cup dried cranberries or craisins

½ cup toasted or candied pecans (or walnuts), rough chopped

2 tablespoons pumpkin seeds (pepitas)

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 minced fresh sage

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment. Spread squash in a single layer, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20–25 minutes, tossing halfway, until tender with caramelized edges. Let cool slightly.

2. Whisk or shake together all dressing ingredients until emulsified, then refrigerate until ready to use.

3. Toast pecans in a dry skillet or make candied nuts ahead by cooking with butter and sugar until coated; cool completely.

4. Cook bacon until crisp, drain on paper towels, then crumble and set aside.

5. In a large bowl, combine salad greens, roasted squash, bacon, cranberries, pecans, pumpkin seeds, shallot, and cheese.

6. Drizzle with dressing right before serving and toss gently to coat without wilting the greens.

Notes

Undressed salad keeps in an airtight container in the fridge for up to 2 days.

Dressing, bacon, and nuts can be prepped up to a day ahead and stored separately. Candied nuts do not require refrigeration.

Optional additions: red bell pepper, cucumber, celery, avocado, broccoli, chickpeas, chicken, apples, pears, or grains like quinoa, farro, wild rice, or wheat berries.

Storage tip: keep components separate for best freshness if preparing in advance.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Thanksgiving
Method: Roasting, Salad
Cuisine: American

Nutrition

Serving Size: 1 bowl