Best 20 Squash Dressing Recipes

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**Butternut Squash Salad Dressing: A Flavorful Twist to Your Salad Routine**

Are you looking to add a pop of flavor and color to your salads? Look no further than this collection of butternut squash salad dressing recipes. These dressings are not only delicious, but they're also packed with nutrients and antioxidants, making them a healthy and flavorful addition to your diet. From a creamy and tangy dressing to a sweet and savory vinaigrette, there's a dressing here to suit every taste and preference. So, get ready to elevate your salads with our enticing butternut squash dressings!

Here are our top 20 tried and tested recipes!

SQUASH DRESSING



Squash Dressing image

I got this recipe from my husband's cousin. She always made the luscious dressing for her mother at Thanksgiving. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup butter
1/2 cup each chopped onion, celery and green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 930mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

SQUASH DRESSING



Squash Dressing image

I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.

Provided by Pitxitxita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h45m

Yield 8

Number Of Ingredients 10

2 ½ pounds yellow squash, cut into chunks
1 (9x9 inch) pan prepared cornbread
2 tablespoons butter
1 large onion, chopped
1 large green bell pepper, chopped
3 large stalks celery, chopped
2 (10.5 ounce) cans cream of chicken soup
4 eggs
salt and ground black pepper to taste
1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
  • Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
  • Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
  • Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g

YELLOW SQUASH DRESSING



Yellow Squash Dressing image

This is a great way to use up yellow squash out of the garden or out of the freezer.

Provided by UCMOM

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

2 cups diced yellow squash
2 cups crumbled cornbread
½ cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 ½ teaspoons sugar
salt and pepper to taste
¼ cup milk

Steps:

  • Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
  • Bake 30 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING



Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Categories     Salad     Leafy Green     Nut     Vegetable     Roast     Sauté     Quick & Easy     Low/No Sugar     Almond     Butternut Squash     Fall     Winter     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 5

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

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.

#1 SQUASH DRESSING



#1 Squash Dressing image

Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!

Provided by Gabriel

Categories     Vegetable

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 cups cooked squash
2 cups cornbread, crumbled
2 eggs
1 onion, diced
2 tablespoons melted butter
1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
sage (optional)

Steps:

  • Mix all together.
  • Put in 2 quart casserole dish.
  • Bake for 30 minutes at 350°F.
  • Enjoy!

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH



Southern Cornbread Dressing in Acorn Squash image

Traditionally, southern dressing or stuffing is baked alongside a hen or turkey. This is pretty much the same dressing recipe but it's baked inside acorn squash. The squash keeps the dressing from drying out and provides another side dish.

Provided by SusieQusie

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 cups chicken broth (may need more or less)
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/4 teaspoon black pepper, to taste (I like mine peppery)
6 slices stale bread, cubed
4 cups cornbread, crumbled
2 whole eggs, beaten
4 small acorn squash (small size, about 4 pounds total)
4 tablespoons butter, melted

Steps:

  • Preheat oven to 400°F.
  • In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
  • Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
  • In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
  • Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
  • Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
  • Generously brush insides of squash with melted butter.
  • Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
  • Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING



Butternut Squash Coleslaw with Honey Goat Cheese Dressing image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
Special equipment: mandoline

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.

SPICY SQUASH SALAD WITH GINGER-LIME DRESSING



Spicy Squash Salad with Ginger-Lime Dressing image

Break out of your green salad rut with this lively number.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 11

1/2 small butternut squash (about 1 pound), peeled, halved, and cut into 3/4-inch pieces
1 small acorn squash (1 pound), peeled and cut into 3/4-inch wedges
Coarse salt
1/4 cup very thinly sliced shallot
1/4 cup fresh lime juice
1/2 cup safflower oil
1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired
2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece)
1/3 cup packed thinly sliced fresh basil, plus more for serving
1/4 cup packed thinly sliced fresh mint, plus more for serving
8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving

Steps:

  • Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
  • Whisk oil, chiles, and ginger into shallot mixture.
  • Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

BUTTERNUT SQUASH DRESSING



Butternut Squash Dressing image

I became a confirmed squash lover when I sampled this dish at a friend's house more than 20 years ago. The blend of creamy squash and crunchy stuffing makes it a favorite. -Kimberley Melander, Brush Prairie, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 cups.

Number Of Ingredients 8

1 medium onion, chopped
2 tablespoons vegetable oil
1 package (12 ounces) frozen cooked winter squash, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) water chestnuts, drained and chopped
3/4 cup sour cream
1 package (6 ounces) cornbread stuffing mix, divided
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 358 calories, Fat 19g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 979mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

YELLOW SQUASH DRESSING



Yellow Squash Dressing image

Make and share this Yellow Squash Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (6 ounce) packages Mexican cornbread mix
2 lbs yellow squash, sliced
2 cups water
1/2 cup butter or 1/2 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup sliced green onion
1 (10 1/2 ounce) can cream of chicken soup, undiluted
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Bake cornbread according to package directions; cool on a wire rack.
  • Crumble and set aside.
  • Combine squash and water in a large saucepan, and bring to a boil.
  • Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
  • Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
  • Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
  • Bake at 350 degrees for 40 minutes or until thoroughly heated.

BUTTERNUT SQUASH SALAD WITH CURRY DRESSING



Butternut Squash Salad With Curry Dressing image

This recipe came from Weight Watchers. It is easy & yummy. We like it with more curry than shown here, adjust to taste

Provided by RivkaD

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs butternut squash
2 tablespoons oil
2 tablespoons apple juice
2 tablespoons apple cider vinegar
1/4 cup chopped red onion
1 teaspoon curry powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 134.3, Fat 4.8, SaturatedFat 0.7, Sodium 105.6, Carbohydrate 24.1, Fiber 4, Sugar 5.4, Protein 2

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING



Raw Butternut Squash Salad With Cranberry Dressing image

People aren't accustomed to eating raw butternut squash, but when it's grated, it has a wonderful, crunchy quality, and it's also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup fresh or frozen cranberries, picked over and rinsed
3/4 cup orange juice
1 tablespoon minced ginger
3 tablespoons olive oil
1 tablespoon honey
Salt
Black pepper
1 butternut squash (about 1 1/2 pounds), peeled and seeded

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.)

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 12 grams

SQUASH DRESSING



Squash Dressing image

I ate this at a gathering my parents friends had. It is so delicious and easy to make. This is a must try. The prep time includes the baking of the cornbread and cooking the squash.

Provided by Shannon Fogleman

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 9

1 1/2 c onion, chopped
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
5 c cornbread, cooked & crumbled
1/2 c bell pepper, chopped
1 stick butter
2 c milk
3 c cooked squash
tony's seasoning to taste

Steps:

  • 1. Preheat oven to 400. Saute onions and bell peppers in butter, stir in milk, both soups and cornbread. Stir squash into mixture. Add Tony's. Pour mixture into a 9x13 baking dish and bake for 30-35 minutes or until golden brown.

SQUASH DRESSING



Squash Dressing image

Another family favorite and definitely one of my favorite dishes, I could eat it all by myself...but I just cannot hold that much! HA! This is a truly delicious dish and can be used as a main dish with salad and rolls or as a side dish with chicken 'n dumplings, collard greens and southern fried cornbread just like I made...

Provided by Marilyn Renfro Gore

Categories     Casseroles

Time 1h30m

Number Of Ingredients 11

2 medium yellow squash
2 medium zucchini
1/2 medium onion
2 pkg martha white's yellow cornbread
3 eggs
2 stalk(s) celery
1 can(s) cream of chicken soup
1 Tbsp butter or oleo
poultry seasoning
salt & pepper
3 c chicken broth

Steps:

  • 1. Mix and bake cornbread as directed on packages but use 3 eggs instead of 2. While baking, continue as below.
  • 2. Add butter to large saucepan on medium heat. Add squash, zucchini, onion, celery in layers with salt and pepper sprinkled between layers. Put lid on and steam, stirring occasionally until tender and juicy.
  • 3. Crumble cooled cornbread in large bowl. Mix Cream of Chicken Soup into squash mixture and add all to cornbread. Mix well and add chicken broth as needed to make mixture moist.
  • 4. Season with poultry seasoning, salt and pepper to taste. Pour into large baking dish and bake at 400 degrees until browned.
  • 5. Chef's Note: To make enough for just 2 or 3 people, use only one cornbread package and half of the other ingredients. If you prefer, you can just use yellow squash.

SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING



Shaved Raw Summer Squash with Parmesan Dressing image

Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried
2 ounces baby arugula, washed, spun dry
Parmesan Dressing
1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh chervil, finely chopped
2 tablespoons tarragon, finely chopped
2 ounces Parmesan cheese, shaved with a peeler
Freshly ground black pepper

Steps:

  • Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
  • Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

SUMMER SQUASH DRESSING



Summer Squash Dressing image

I serve with recipe#435267, roasted asparagus, coleslaw, and recipe#462312. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.

Provided by WiGal

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 cups cornbread, cut into 1/2 inch chunks
1/2 cup onion, chopped
1 1/2 lbs summer squash, 1/4 inch slices
5 tablespoons butter, melted
3 tablespoons sour cream
1/3 cup chicken stock
1/4 teaspoon black pepper
1/2 teaspoon thyme, dried
1/4 teaspoon salt

Steps:

  • Preheat oven to 400.
  • In large bowl, put cornbread, onion, and summer squash.
  • Mix remaining ingredients together, pour over dressing, give it a gentle stir.
  • Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

Nutrition Facts : Calories 125, Fat 11.2, SaturatedFat 6.9, Cholesterol 29, Sodium 208.1, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 2.1

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING



BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING image

Categories     Salad     Side     Picnic     Father's Day     Salad Dressing     Squash     Fall     Summer

Yield 4

Number Of Ingredients 11

4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
Special equipment: mandoline

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



WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING image

Categories     Salad     Side     Bake     Vegetarian     Wheat/Gluten-Free     Squash     Healthy     Vegan

Yield 4 Servings

Number Of Ingredients 15

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

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



BUTTERNUT SQUASH SALAD WITH CURRY APPLE DRESSING image

Categories     Side     Thanksgiving     Wheat/Gluten-Free

Number Of Ingredients 10

2 1/2 lbs butternut squash
2 tbsp vegetable oil
2 tbsp apple juice
2 tbsp apple cider vinegar
2 tbsp red onions, chopped
1 tsp curry powder
1/2 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
1 tbsp parsley, fresh, chopped

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.

YELLOW SQUASH DRESSING



Yellow Squash Dressing image

A variation of southern cornbread dressing, made with lots of vegetables. Originally from Southern Living, slightly adapted.

Provided by Sassy J

Categories     Side Casseroles

Time 1h40m

Number Of Ingredients 12

2 (6 oz.) pkg mexican cornbread mix
2 lb yellow squash, sliced
2 c water
1/2 c butter
1 c chopped onion
1 c chopped celery
1/2 c chopped green bell pepper
1/2 c sliced green onion
1 can(s) cream of chicken soup
2 c milk
1/2 tsp salt
1/4 tsp pepper

Steps:

  • 1. Bake cornbread according to package directions; cool on a wire rack.Crumble and set aside.
  • 2. Combine squash and water in a large saucepan, and bring to a boil. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
  • 3. Melt butter in a large heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
  • 4. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 13x9 inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated.

Tips:

  • Choose the right squash: Use a firm, ripe squash that is free of blemishes and bruises. Acorn, butternut, and kabocha squash are all good choices for this recipe.
  • Roast the squash thoroughly: Roasting the squash brings out its natural sweetness and flavor. Make sure to roast the squash until it is tender and slightly caramelized.
  • Use a good quality olive oil: The olive oil you use in this recipe will make a big difference in the flavor of the dressing. Use a fruity, extra-virgin olive oil for the best results.
  • Add some fresh herbs: Fresh herbs, such as thyme, rosemary, or sage, can add a nice touch of flavor to this dressing.
  • Season to taste: Be sure to taste the dressing before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar to suit your taste.

Conclusion:

This squash dressing is a delicious and versatile way to add flavor to your favorite salads. It is also a great way to use up leftover roasted squash. With its creamy texture and slightly sweet flavor, this dressing is sure to be a hit with your family and friends. Whether you are looking for a new way to dress up your salads or a unique dipping sauce for your favorite appetizers, this squash dressing is a great option. So, the next time you have some leftover roasted squash, be sure to give this recipe a try!

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