Squash with Pecans

Roasted Butternut Squash with Apple-Quinoa Salad

This oversized salad is a crowd pleaser for large events!

Roasted Butternut Squash with Apple-Quinoa Salad

Cortney Smith
Servings

8

Prep Time

30 minutes

Cook Time

20 minutes

Cuisine

American

Category

Salad

All the flavors of fall in one salad!
Squash with Pecans

Ingredients

    For The Butternut Squash

    • 1 butternut squash, cut into ½” pieces
    • 2 tablespoons olive oil
    • 1-2 tablespoons Gather Chinese 5-Spice (or any warm spices)
    • Salt & pepper, to taste

    For The Candied Nuts

    • 1 cup nuts, toasted
    • 2 tablespoons sugar
    • 2 tablespoons water
    • 1 teaspoon seasoning of your choice

    For The Quinoa Salad:

    • 4 cloves garlic, minced
    • ½ onion, finely chopped
    • 1 apple, peeled & diced
    • 2 cups cooked quinoa
    • ¼ cup maple syrup
    • Pinch cayenne pepper
    • 4 cups baby kale, coarsely chopped

    For The Dressing

    • 2 tablespoons apple cider vinegar
    • 6 tablespoons extra virgin olive oil
    • 2 tablespoons honey
    • 1 tablespoon crystallized ginger, diced
    • 2 teaspoons whole grain mustard
    • 1 teaspoon fresh thyme, chopped
    • Salt & Pepper to taste

    For Garnish

    • Crystallized ginger, diced

    Directions

    1. Preheat oven to 425 degrees.
    2. Spread squash cubes on a baking sheet and drizzle with 2 tablespoons olive oil.  Sprinkle with seasoning and season with salt and pepper to taste.  Toss to coat, make sure it is in a single layer.  Bake 20 minutes or until fork tender and lightly browned. Once done, set aside until ready to use.
    3. Make nuts by heating water and sugar together in a 8” fry pan.  Once sugar is dissolved add nuts and seasoning.  Saute until nuts are coated and well candied.  Dry on parchment or a silicone liner.
    4. Make the dressing by placing all items together in a jar and shaking.  Set aside.
    5. In a large skillet heat 2 tablespoons olive oil over medium heat.  Add garlic, onion and a pinch of salt and saute for one minute.  Add apple and saute until soft.  Stir in quinoa, syrup and cayenne, cook 6 to 8 minutes or until quinoa is crispy.  Transfer to a large bowl.  Stir in kale until just wilted.  Toss with some of the dressing.
    6. To serve, top quinoa mixture with squash, ginger and pecans.  Drizzle with additional dressing, if desired. Enjoy!
    Back to blog