Best 9 Butternut Squash Dressing Recipes

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
• Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

BUTTERNUT SQUASH DRESSING

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

BUTTERNUT SQUASH SALAD WITH CURRY DRESSING

Steps:

• Cook squash by your favorite method until just tender, not mushy.
• How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
• Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
• Combine remaining ingredients and toss with squash.

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy. Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING

Steps:

• In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

BUTTERNUT SQUASH SALAD WITH CURRY APPLE DRESSING

Steps:

• Preheat oven to 400 deg F. line a baking pan with aluminum foil. Cut squash in half crosswise where it starts to widen. Place both pieces of squash cut side down in prepared pan. Bake until bottom half os squash is just tender when pierced with a fork, about 20-25 minutes. remove from oven and cool. meanwhile, combine remaining ingredients in a small bowl; set aside. peel and seed cooled squash, cut into 3/4 inch cubes. Place in a serving bowl and toss with dressing.

WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)

Steps:

• Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.