Roasted Onion Butternut Squash Fig Salad With Maple Mustard Balsamic Dressing Recipe 435 Recipes

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ROASTED ONION, BUTTERNUT SQUASH, & FIG SALAD WITH MAPLE-MUSTARD BALSAMIC DRESSING RECIPE - (4.3/5)



Roasted Onion, Butternut Squash, & Fig Salad With Maple-Mustard Balsamic Dressing Recipe - (4.3/5) image

Provided by á-10847

Number Of Ingredients 19

SALAD:
1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 large sweet onion, halved and sliced into 1/2-inch ribbons
1 tablespoon olive oil or avocado oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
8 cups mixed greens
1 cup fresh goat cheese, crumbled
1/2 cup walnuts, chopped
4 dried figs, sliced
DRESSING:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon whole-grain mustard
1 clove garlic, minced
2 teaspoons maple syrup
1/4 teaspoon sea salt
Ground pepper, to taste

Steps:

  • SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Lunch     Squash     Butternut Squash     Fall     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

  • Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
  • Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

ROASTED BUTTERNUT SQUASH AND RED ONIONS



Roasted Butternut Squash and Red Onions image

Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)

Provided by Julia Moskin

Categories     dinner, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Steps:

  • Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
  • Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
  • Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
  • Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
  • If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
  • To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
  • When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
  • To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS



Roasted Butternut Squash Salad with Bacon and Onions image

Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.

Provided by Marcia

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 medium butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
aluminum foil
6 slices bacon
1 cup sliced onion
8 cups chopped romaine lettuce
⅓ cup pecans, toasted and chopped
⅓ cup raisins
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 g

ROASTED RED ONION AND SQUASH PASTA



Roasted Red Onion and Squash Pasta image

Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 25m

Number Of Ingredients 7

2 medium red onions, cut into 6 wedges each, layers separated
1 medium butternut squash, peeled and cut into 3/4-inch pieces
1 tablespoon coarsely chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 pound short ridged pasta, such as rigatoni
1/4 cup grated Fontina cheese (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through.
  • Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta.

Nutrition Facts : Calories 380 g, Fat 9 g, Fiber 6 g, Protein 13 g

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