Growing up, if there was one vegetable that I wouldn’t touch, it was squash. Every fall, my mom would roast acorn squash filled with brown sugar and butter. She and my dad loved that stuff, but they couldn’t get me anywhere near it.
How times have changed! Now I love squash in any variety. I think it’s that perfect combination of sweet and savory that has me hooked. My absolute favorite though is butternut squash. I eat it in everything from chili to mac n’ cheese, and I just can’t get enough come fall.
This Thanksgiving, I will be serving it in a seasonal favorite, my Roasted Butternut Squash and Gorgonzola Salad.
This salad is so delicious! It’s sweet, tangy, salty, crunchy, and savory, plus, it’s colorful and pretty … a lot to ask from a simple salad. Even my husband, who doesn’t enjoy squash quite as much as I do, loved it!
Of course, the centerpiece of this salad is the roasted butternut squash. The simple ingredients – squash, olive oil, maple syrup, salt, and pepper – work together to create an amazing caramelized result. Forget the salad. I could eat this stuff all on its own!
The rest of the salad components come together very easily. There’s toasted nuts, salty gorgonzola, and crunchy pomegranate seeds. If you’ve never had pomegranate before, you’ll find that the seeds have a unique sweet-tangy crunch. Check out this visual tutorial for help cutting and de-seeding a pomegranate.
My second favorite part of this salad is the vinaigrette. You’ll start by tossing the shallots with apple cider vinegar and letting them sit while you prepare the other ingredients. Doing so lightly pickles the shallot and takes away some of its bite. The shallots and vinegar are then whisked together with maple syrup, olive oil, salt, and pepper for a dressing that’s sweet, tangy, and finger-licking good!
Thanksgiving is all about family, friends, and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday, and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Be sure to check out today’s recipes for entrees, salads, and side dishes.
We’ll be posting to social media with the hashtag #blogsgivingdinner. I hope you will visit the other bloggers and join in the fun!
Blogsgiving Progressive Dinner Menu
The Perfect Thanksgiving Turkey from My Cooking Spot
Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Sausage Stuffing from the Wetherills Say I Do
Butternut Squash Grits from Homespun Seasonal Living
Thanksgiving Wine Pairings from Twin Stripe
- 1 shallot, finely diced
- 3 tbsp. apple cider vinegar
- Nonstick cooking spray
- 1/2 large butternut squash
- 2 tbsp. olive oil
- 1 tbsp. maple syrup
- 1 cup pecan halves
- 4 tbsp. olive oil
- 1 tbsp. maple syrup
- 8 oz. mesclun salad
- 1 pomegranate, seeds removed
- 4 oz. gorgonzola or other blue cheese, crumbled
- Preheat oven to 425 degrees.
- Coat a medium baking sheet with nonstick cooking spray.
- Combine shallot and vinegar in a small bowl and set aside.
- Peel squash and cut into 1-inch cubes. You should have about 4 cups.
- Place squash in a large bowl and drizzle with olive oil and maple syrup.
- Stir well and season with salt and pepper.
- Transfer squash to baking sheet and bake 30 minutes, flipping every 10 minutes. Remove from oven and allow to cool slightly before assembling salad.
- Meanwhile, place pecan halves in a small skillet over medium-low heat. Cook, stirring frequently, for about 10 minutes or until toasted. Remove from pan and allow to cool.
- When all the ingredients are ready, whisk olive oil, maple syrup, 1 tsp. salt, and pepper (to taste) to the shallots.
- Pour dressing over mesclun and toss to coat.
- Top salad with roasted squash, pecans, pomegranate seeds, and gorgonzola. Enjoy!
If you’re serving this Roasted Butternut Squash and Gorgonzola Salad for Thanksgiving or another event, prepare all the components ahead of time. (The squash tastes just as good at room temperature as it does warm.) Right before serving, dress the greens and top them with the remaining ingredients.
Are you a squash eater or hater?
P.S. If you are serving a vegetarian for Thanksgiving, they’ll have a delicious meal between this salad and my Creamy Wild Rice Soup. Both recipes are easy to veganize (is that a word?), as well. Let me know if you need tips!
I’m linking up with these link parties, as well as Work It Wednesday, Create It Thursday, Pin It Thursday, I Heart Naptime, Flaunt It Friday, Frugal Friday, Say G’Day, Tutorials & Tips, Much Ado About Monday, Lou Lou Girls, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Create & Share, and Creative Inspirations.