Roasted Butternut Squash and Shallot Vinaigrette
Enjoy the classic fall salad in a new and creative format! By making the squash into a dressing, you can make this ahead for easy meals!
Taking on a new form. It is not with a lot of creativity that I bring you one of my favorite salads-squash, goat cheese and nuts. Slight variation of type of nuts and cheese, but a fairly standard salad. My mind went down a path of creating an easier way to add butternut squash to my life, mostly salad speaking :-), and making a jar of this ahead of time will be a lot easier for each lunch! Also, while I love the chunks of squash, they only come through in some bites, and the texture is tricky to maintain when prepping. Feel free to swap vinegar for a balsamic and throw in some fresh herbs!
The master of all! What I find when I make dressings ahead of time, is that I often end up using them way beyond my salad. Instead of feeling frustrated that my glorious meal prep is used up, I’m embracing these wonderful new ideas! When I have this butternut squash vinaigrette on hand, it is so easy to pour over a seared porkchop or salmon filet, add some broth or cream for a quick soup, pull out some veggies and crackers for an easy dip, or spread it on a wrap or sandwich!
Looking for other creative ways to use your butternut squash? Check out some of these other dishes!
Butternut Squash Soup with Apple and Sage
Butternut Squash Soup with Turkey and Kale
Butternut Squash and Sage Cauliflower ‘Risotto’
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
Butternut Squash and Sun-Dried Tomatoes over Spaghetti Squash
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Roasted Butternut Squash and Shallot Vinaigrette
Equipment
- Air Fryer (could use oven)
- Mixing bowl
- Kitchen knife vegetable peeler optional
- Immersion blender
Ingredients
- 1 1/2 cup Cubed Butternut Squash
- 2 tsp Olive Oil
- Salt and Pepper
- 2 tsp Apple Cider Vinegar
- 2 tsp Olive Oil
- 1 medium Shallot
- 1/2 tbsp Dijon Mustard
- Salt and Papper
- Water
Instructions
- Cut, peel and dice butternut squash into small cubes. In a mixing bowl, toss with olive oil, salt and pepper. In either an air fryer or oven, roast until tender and slightly browned on the outside. Remove and allow to cool slightly.
- In the meantime, in mixing bowl, combine olive oil, vinegar, minced shallots, mustard, salt and pepper.
- Add butternut squash, and using immersion blender, puree. Add water a bit at a time to gain the desired consistency. Adjust seasoning to taste.
- Serve over your favorite salad. Enjoy!Shown here with pepitas and goat cheese-a personal favorite fall meal!
