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Roasted Butternut Squash and Shallot Vinaigrette

Roasted Butternut Squash and Shallot Vinaigrette

Hannah
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Condiment, Lunch, Salad, Salad Dressing
Cuisine American, French, Greek, Italian, Mediterranean
Servings 2

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!
Keyword Butternut Squash, Dressing, Fresh, Healthy, Potato Salad, Salad Dressing, Shallots, Vegan, vegetarian, Vinaigrette