Serves a Crowd

Butternut Squash Salad

by:
October 20, 2009
4
5 Ratings
Butternut Squash Salad
  • Serves 4
What You'll Need
Ingredients
  • 1 small butternut squash, halved, seeded and peeled
  • 1 1/2 tablespoons 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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35 Reviews

MikeandIlene C.
MikeandIlene C. August 11, 2015
Why do we let it sit out for 20 min before cooking?
 
Amanda H.
Amanda H. August 11, 2015
To give the salt and sugar time to draw out the juices from the squash and to season the strips.
 
Jennifer M.
Jennifer M. March 28, 2015
Excellent recipe! Try different vinegars on this this one. Very pretty presentation too
 
lora789
lora789 March 23, 2015
Chicken fillet with vegetables in multi baker http://lightfeeding.com/recipe/do-you-know-some-healthy-recipes/
 
Diane
Diane November 19, 2013
Lovely recipe! The second time I made this recipe, I loosely piled the raw squash ribbons on an olive oil brushed pizza crust, threw on a smattering of feta and put it in a screaming hot oven for 5 minutes. Yum!!
 
walkie74
walkie74 November 2, 2013
I wonder if you could do this and a thinly sliced sweet potato? That might be interesting...
 
Amanda H.
Amanda H. November 2, 2013
Seems worth trying -- I'm not sure sweet potato strips would hold together as well as squash but even so, could still work; might just be more delicate.
 
Maureen O.
Maureen O. August 31, 2012
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.
 
Tarragon
Tarragon December 26, 2011
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.
 
Amanda H.
Amanda H. December 28, 2011
Good point about the oil. Should use just enough to lightly dress the leaves, like a salad. Glad it worked out.
 
Amanda H.
Amanda H. December 28, 2011
Good point about the oil. Should use just enough to lightly dress the squash, like a salad.
 
Tomomi
Tomomi November 14, 2011
I just made this tonight. I loved the flavor! Note to myself : grease the baking sheet next time. :-)
 
boulangere
boulangere March 17, 2011
Beautiful!
 
Lucia F.
Lucia F. January 30, 2011
This is being bookmarked! Can't wait to try this.
 
jwlucas
jwlucas November 25, 2010
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.
 
Amanda H.
Amanda H. November 25, 2010
The small OXO one is great, as is the Benriner. Both are lightweight plastic and inexpensive.
 
Cookie16
Cookie16 December 13, 2011
I own he small OXO as well —does a great job for a small pricetag!
 
Cookie16
Cookie16 December 13, 2011
*the :)
 
Conan
Conan November 21, 2010
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.
 
Amanda H.
Amanda H. November 21, 2010
Can definitely make it and chill ahead of time. But serve it at room temp. Enjoy!
 
RLStewart
RLStewart November 1, 2010
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.
 
Amanda H.
Amanda H. November 21, 2010
2 pounds.
 
Rhonda35
Rhonda35 December 13, 2009
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. ???????
 
Amanda H.
Amanda H. December 13, 2009
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.
 
pauljoseph
pauljoseph October 26, 2009
will definitely try it
 
melissav
melissav October 25, 2009
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!
 
NakedBeet
NakedBeet October 20, 2009
Wow! Love the originality of using squash this way. I'm going to go get myself some squash and try it.
 
Maria T.
Maria T. October 20, 2009
Great recipe, will definately try it.
 
lastnightsdinner
lastnightsdinner October 20, 2009
I am always in search of new ways to use winter squashes. This is brilliant.
 
Chris H.
Chris H. October 20, 2009
Gorgeous. Definitely have to try this one.