Butternut Squash Salad

By amanda • October 20, 2009 • 28 Comments

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Serves 4

1 small butternut squash, halved, seeded and peeled
1 1/2 tablespoon sugar
coarse kosher salt
extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tablespoon sherry vinegar
1/2 teaspoon thyme leaves
coarsely ground black pepper

Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
Sprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

This recipe is a Community Pick!

Wow, this was simply amazing!! This recipe highlights the squash's loveliness and is such a beautiful dish. If you want it on the crispier side, eat it soon after taking it out of the oven as it wilts as it sits. I'm not sure the 4 servings though--my husband and I ate the whole thing and wished for more. I'll be making this again soon.

over 1 year ago Tarragon

This is a nice dish. It took me a while to get the rhythm of my slicing, kept going back and forth between the mandoline (more substance to the slices) and the vegetable peeler (extremely thin, translucent slices). I finally settled on the mandoline. Be careful not to use too much oil, as this can keep the squash from carmelizing. I had to roast the squash for about 20 minutes and raise the temp to 450 before it started to brown and I think too much oil was the problem. As Amanda promised, this is definitely a do-ahead dish; it kept beautifully in the refrigerator and then I brought it to room temperature before dressing and serving.

over 1 year ago amanda
Amanda is a co-founder of Food52.

Good point about the oil. Should use just enough to lightly dress the leaves, like a salad. Glad it worked out.

over 1 year ago amanda
Amanda is a co-founder of Food52.

Good point about the oil. Should use just enough to lightly dress the squash, like a salad.

over 1 year ago Tomomi

I just made this tonight. I loved the flavor! Note to myself : grease the baking sheet next time. :-)

about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.

Beautiful!

over 2 years ago Lucia from Madison

This is being bookmarked! Can't wait to try this.

over 2 years ago jwlucas

This was fabulous! My husband and I both really enjoyed having a light vegetable on this holiday table. I've also decided that I deserve a decent mandoline. I have a cheap one that gives too much and, as a result, makes very uneven slices. Any suggestions on an inexpensive one? I've been tempted by the small OXO version.

over 2 years ago amanda
Amanda is a co-founder of Food52.

The small OXO one is great, as is the Benriner. Both are lightweight plastic and inexpensive.

over 1 year ago Cookie16

I own he small OXO as well —does a great job for a small pricetag!

over 1 year ago Cookie16

*the :)

over 2 years ago Conan

i'd like to serve this as a cool side, rather than an appetizer. Should it be room temperature or chilled? Can chill ahead of time? thanks.

over 2 years ago amanda
Amanda is a co-founder of Food52.

Can definitely make it and chill ahead of time. But serve it at room temp. Enjoy!

over 2 years ago RLStewart

Hi. I've just joined, and know not what went before, hence this question: for butternut, what do you consider small? by weight, please . . . and thank you.

over 2 years ago amanda
Amanda is a co-founder of Food52.

2 pounds.

over 3 years ago Rhonda35

Hey - I made this for dinner tonight and was not happy with my results. Squash was not the texture I anticipated and there was no browning. It may have steamed instead of roasted. Are the squash strips supposed to be in a somewhat single layer or can they be sort of jumbled together? I didn't have a mountain of squash strips, but there was definitely layering. ???????

over 3 years ago amanda
Amanda is a co-founder of Food52.

Single layer with some minor overlap -- that's why I called for 2 baking sheets. One thought -- did you measure out 6 cups after peeling? If not, maybe you ended up with more. I'm surprised there was no browning with the oven at 425. Not sure what happened. If you ever make it again, I'd increase the heat to 450.

over 3 years ago pauljoseph

will definitely try it

over 3 years ago melissav

We had a Food52 dinner tonight. The roast chicken with mustard and grapes by lastnightsdinner and this salad. Both were delicious. We were fighting over who gets to take the leftovers to work tomorrow!

over 3 years ago NakedBeet

Wow! Love the originality of using squash this way. I'm going to go get myself some squash and try it.

over 3 years ago Maria Teresa Jorge

Great recipe, will definately try it.

over 3 years ago lastnightsdinner

I am always in search of new ways to use winter squashes. This is brilliant.