Roasted Butternut Squash Salad With Spicy Scallion Dressing
Updated November 12, 2025
- Ready In
- 50 min
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Ingredients
1 medium butternut squash (about 2 ½ pounds), or other winter squash
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
¼ cup plus 2 tablespoons white wine vinegar
1 tablespoon honey
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1 teaspoon fennel seeds, lightly crushed
1 navel orange, or other preferred variety
1 small bunch cilantro, thick stems removed, finely chopped
3 scallions, trimmed and thinly sliced
1 jalapeño, minced (seeded, if desired)
Nutritional analysis per serving (6 to 8 servings)
11 grams carbs; 120 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 248 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Step 2
Using a sharp knife, cut the squash in half lengthwise and scoop out the seeds (set them aside for another use, if you like). Cut the squash crosswise into ½-inch slices, leaving the skin on.
- Step 3
On the lined baking sheet, toss the squash with 3 tablespoons olive oil and a sprinkle of salt. Arrange the slices in an even layer and roast for about 30 minutes, flipping the slices and rotating halfway through for even cooking, until very tender and caramelized at the edges.
- Step 4
In a small saucepan, combine the vinegar, honey, ginger and fennel seeds.
- Step 5
Cut the orange in half crosswise. Cut 2 very thin slices of orange from each half — a sharp knife helps! — then cut the orange slices in half, making 8 half-moons. Add the slices to the saucepan. Juice the remaining orange pieces into the saucepan and discard the remains. Season the mixture with ½ teaspoon salt. Bring to a boil over high heat, cover and reduce to a simmer. Simmer for 5 minutes over medium-low for the flavors to merge and the orange to soften.
- Step 6
Transfer the squash to a platter. Add 2 tablespoons of the vinegar mixture to a medium bowl. Pour the rest over the warm squash, including the softened orange slices. To the medium bowl, add the cilantro, scallions, jalapeño and remaining 2 tablespoons olive oil. Stir to combine and season with salt to taste. Serve the squash warm or at room temperature, with the green sauce spooned over top.
Private Notes
Comments
One of the very best squash recipes I’ve tried recently. The layers of flavors and textures are individually subtle but collectively, wow. If you know your oven, you know whether you need to roast longer than suggested. In my case, about 15 minutes longer. So delicious. A unique squash recipe that will now be on regular rotation in my household.
Use delicate squash, roast it, and eat it all, including the skin.
delicata and honeynut squash skin is indeed edible.
This was not a successful or tasty recipe for me. The instructions for slicing up the oranges were pretty complicated and weird — and I have to say we did not enjoy having a salad with oranges in it that had the peel on. The combination of those peels and the slightly tough peels from the squash was not appealing. We will not be making this again!
Very confusing instructions.
10/10 having made this two times. I *lightly* peeled the butternut squash (to sort of split the difference between the “peel vs. no-peel camps). I used a red Fresno chile instead of the jalapeno and it really made it gorgeous with red pops. Plated it over a cup of leftover white rice. Beautiful and absolutely delicious.