Honey Roasted Butternut Squash Salad is my new favorite Thanksgiving recipe.
We recently went to San Francisco on a quick anniversary get-away and met up with a couple of old friends at the fabulous restaurant called Fogo De Chao. The restaurant had recipe cards for their best recipes in the front foyer. Super great idea if you ask me, which nobody is. It was fun to try this yummy salad and even better to take home the recipe.
With Thanksgiving on the horizon, I’ve been on the hunt for a few yummy, vegetable-based sides to add. So why this one, besides the obvious fact that it’s delicious? Oven Management. Unless you have a commercial kitchen, Thanksgiving can prove to be a logistical challenge for even the President’s Advance Team.
A great choice for Thanksgiving!
The beauty of this recipe is that it is intended to be made up in advance, chilled and served cold, leaving your oven free for the bird. A great choice for those of you clever enough to weasel out of hosting Thanksgiving dinner. No need to worry about your hot roasted brussel sprouts getting all chewy and lukewarm on the drive to your in-laws’.
Butternut squash is roasted in honey and cinnamon. Cooled. Combined with dried cranberries, parsley, and feta. Roasted walnuts are an optional add-in that give it a lovely flavor layer.
The key is to make sure you don’t over-roast the butternut squash. Once cooled you’ll be mixing it with the other ingredients and you don’t want to have it all turn into a giant bowl of mush. Roast the squash until it is tender and lightly browned. Exactly 25 minutes in my oven, turning the squash once to even out the cooking.
The color of the dish is gorgeous.
I love all the fall colors. I love to eat the leftovers for a fancy-feeling lunch.
Looking for more inspiration to make this Thanksgiving one to remember? Check out a few of these fun ideas: