Sunday, August 9, 2015

Dirt to Table Experience: Roasted Butternut Squash Salad with Sriracha Lime Dressing

Contrary to popular belief butternut is a tender skinned winter squash with little tolerance for cold air. My luck with growing butternut squash has been dismal.  I planted it too late, too early, and mostly ended with a lot of vine and no squash.  Late last winter my fellow community gardener gave me three butternut seedlings (from her saved seeds) to plant. The seedlings were planted in what can be described as a micro-climate in my garden.  A  sunny area with a high oak canopy to slightly reduce the peak mid-day Florida temperatures.  The Gods must have been singing Hallelujah!!  I became the proud mama of several butternut beauties. 

Surprisingly, fresh butternut is very easy to peel and cut. It has a sweet, nutty flavor that really explodes when given the opportunity to release its natural sugars from a good pan roasting, and a dusting of a heady spice like cumin.

My husband stumbled across this recipe while looking for ideas to use butternut squash in a salad.  The simplicity of this beautiful summer salad starts with peppery greens paired with the nutty and sweet roasted squash.  The flavors continue to move to the next level, with a kick in your pants flavor combination of cumin and sriracha sauce.  Now, let's cool it down with citrus and agave nectar or honey.  This is a winning combination of flavors.  The black beans and pepitas add a pop of protein and texture to this stunning and delicious salad.

Roasted Butternut Squash Salad with Sriracha Lime Dressing
Serves 4
Recipe from Cookin Canuck

2  tablespoons fresh lime juice
1 teaspoon sriracha
1/2 teaspoon agave nectar or honey
Pinch of salt
1 tablespoon extra-virgin olive oil

1-lb. peeled and cubed butternut squash
1 1/2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 cups arugula
3/4 cup black beans (drained and rinsed)
1/4 cup pepitas (pumpkin seeds)


In a small bowl, whisk together the lime juice, sriracha, agave nectar and salt.  While working slowly pouring in the olive oil.

1.  Lightly coat a baking sheet with cooking spray.  Place the butternut squash on the tray.  Sprinkle he olive oil, cumin, salt and pepper over the squash and toss to coat.

2.  Roast the squash until tender when pierced with a fork, 25 to 30 minutes.

3.  In a serving bowl, toss the arugula, blackens and pipettes.  Add the roasted butternut squash and the dressing, and toss again.

Serve immediately.


Next Cooking ClassCooking with Herbs: Saturday, September 19th at 10:00 a.m.
We are going to take your senses on a journey to discover how to use fresh herbs in your kitchen. You will learn how to take a dish from good to fantastic using fresh herbs. We will also talk about growing, handling and storing your fresh herbs.
Call Brown's Kitchen early (850) 385-5665 to reserve your spot.

photo from Herb Z


Julie said...

What a delicious looking salad!! I love butternut squash. I've never tried to grow it. Have a great week.

Angie's Recipes said...

Homegrown butternut!!! How cool! The salad must taste extremely fresh and delicious.

Michelle said...

What a great recipe! I grow these each summer and store them away for use during the winter. I am the only one, in my house, who likes to eat them. So, they last a long time :) Thank you for this delicious recipe!

Farm Girl said...

I think your salad sounds so good and your dressing luscious. I have never had luck growing it either.
I do love fresh butternut squash.

In Good Flavor /Food for the Finicky said...

Congratulations on your butternut squash crop! I tried growing 1 cucumber plant this year. All I got was a few vines and leaves, then it browned up and withered away. Great a great salad! It is delicious and nutrient packed.

Rhodesia said...

Mmmmm love butternuts,ours are not quite ready yet in the garden. Hope you are well Diane

Sam Hoffer / My Carolina Kitchen said...

Congratulations on the squash. Your salad is gorgeous Velva and the sweet and spicy flavors should marry well with the black beans. A winner for sure.

Nammi said...

wow! straight from the garden onto plate! that is such a wonderful treat!

Nammi said...

wow! straight from the garden onto plate! that is such a wonderful treat!

Big Dude said...

Congrats on the squash success Velva. Your salad looks delicious and the dressing sounds very interesting.

Taste of Beirut said...

I had a salad recently with pumpkin and feta, and really liked it. This one also looks wonderful and very original! Yum! The heat is not conducive to anything but salads like this one!

That Girl said...

I am so happy for your squash success!

Cathleen said...

What a delicious looking salad! I really need to try making things with butternut squash..

Liz That Skinny Chick Can Bake said...

I made a salad with butternut squash a year or so ago---I wasn't sure if I'd like it, but it was amazing. Yours looks so tasty with the spicy dressing!

chow and chatter said...

this looks fab and I must try growing it

Sidsel Munkholm - Author said...

Love butternut squash, never thought of using it in a salad though. Mostly I like it roasted and pureed in a soup.

Sarah @ said...

Thanks for stopping by my blog earlier! Your blog looks fantastic to! This recipe looks like totally my cup of tea... (err.. bowl of squash?) Looks so fresh, tasty, and healthy for summer! Hope you're staying cool in Florida this time of year!! - Sarah

grace said...

i definitely never worked with or eaten FRESH butternut squash, but you've sold me on it! this looks delicious!

SavoringTime in the Kitchen said...

Congratulations on your success! My parents used to grow lots of butternut squash and, whenever I stopped to visit, one or two always came home with me. I had never thought of using it in a salad but this one sounds delicious!

Pam said...

Congrats on your green thumb, Velva! Your salad sounds delicious and Sriracha is the best, love it in sauces!

Chaya said...

I like the idea of the more neutral squash with the sirracha. I used to grow squash but it has been quite a while. It was lots of fun.

Lorraine @ Not Quite Nigella said...

We love butternut here. In fact I think we call it butternut pumpkin and use it interchangeably with squash and pumpkin :D

Barbara said...

Love that dressing with a kick, Velva! Your garden seems to be producing nicely....wish you lived nearby!
At a restaurant last night they served a roasted corn with roasted butternut squash scattered on top as a side...was delicious.

Joanne said...

My MIL has been growing butternuts and you know I am always looking for new ideas to use them! Love the spiciness of this salad!

Southerncook said...

Your salad looks delicious. I love butternut squash and will give your salad a try. I hope to be in you next class. Always looking for new ways to use my herbs. I have lots of books on cooking with herbs if you would like for me to bring them, an excellent one that I have a duplicate of and you could do a drawing if you wish.

Gloria Baker said...

This salad look delicious Velva!!!

Barbara said...

Fun that you added the heat to the butternut squash salad, Velva. Your garden sure has supplied you with great ingredients! My days of gardening are over, but we have some wonderful farmers markets here. I love soups made with butternut squash, never have used it in a salad.

Roz | La Bella Vita Cucina said...

Like you, I had little success with my squash this summer. Ugh, but onward and forward . . . there's always next year to try again! Love this salad and that tangy dressing with lime? YUM! Wish I could attend one of your cooking classes! I'm sure you're an awesome instructor, Velva!

Marcelle said...

Congratulations on your butternut babies! I've never grown it, but I sure love to eat it! This salad is surely delicious! Thanks for the recipe!!

Maureen | Orgasmic Chef said...

I've grown butternut only once and it was fantastic. My neighbors thought it was fantastic too and I ended up with only a few. I do miss my garden. This salad would be wonderful at my house today.

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