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Roasted Butternut Squash Salad

Recipe for September 30, 2007

This recipe calls for you to use your own judgment on the amounts you will need for this fall salad.  Suggested amounts are in parentheses.

  • Butternut Squash*
  • Pecans (1 ¼ pounds)
  • Butter (2 tablespoons)
  • Salt
  • Cayenne Pepper
  • Brown sugar (1 tablespoon)
  • Rosemary
  • 8 oz. Balsamic vinegar
  • 2 tsp. Dijon mustard
  • Sugar
  • Olive Oil
  • Minced Thyme
  • Salad Greens*

Roasted Butternut Squash

Peel completely the squash and halve long ways.  Scoop out all the pulp and seeds for the center and cut into ½”squares.  Toss squares with olive oil and fresh chopped thyme and salt and pepper.  Spread out on sheet pan and bake in a 350 degree oven for about 15-20 minutes or until fork-tender.  Set aside and cool.

Spiced Pecans

Melt butter and pour into a mixing bowl.  Add pecans and butter so that the butter lightly coats the pecans.  Note that the pecans keep really well and can be made in a rather large batches.  Salt and pepper well.  Add a few pinches of cayenne as well as brown sugar to taste.  Strip a few springs of rosemary of their leave and toss this with the other ingredients.  Spread out on a sheet pan and bake at 350 degree for 5 minutes or so until nicely brown.

Balsamic Vinaigrette

Whisk the balsamic vinegar and mustard in a mixing bowl with the salt, ½ tsp. sugar and salt and pepper.  Gradually whisk in the olive oil in a thin stream using either a squeeze bottle or a measuring cup to control flow.  When the vinaigrette has emulsified and is the consistency of looks gravy, test the vinegar taste and adjust as needed.

Serve over salad greens.

Recipe from Amy Tornquist, Sage & Swift Catering Company and Watts Grocery,
Durham, NC.  

*Available at he Old Cheney Road Farmers’ Market