Description
A quick and comforting weeknight dinner featuring roasted butternut squash, crisp apples, and a tangy vinaigrette. This one-pan meal is ready in 30 minutes and offers a perfect balance of sweet, tart, and savory flavors.
Ingredients
Scale
- 3 cups cubed butternut squash (1/2-inch pieces)
- 1 tablespoon olive oil (for squash)
- 1/2 teaspoon salt (for squash)
- 1/4 teaspoon black pepper (for squash)
- 2 apples (Granny Smith, Honeycrisp, or Pink Lady), sliced into wedges
- 1 tablespoon lemon juice (optional, to prevent browning)
- 4 cups fresh arugula
- 1/2 cup crumbled feta or goat cheese
- 1/2 cup walnuts or pecans, toasted
- 1/4 cup pumpkin seeds (pepitas), toasted
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a standard 13×18 inch baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes.
- Place squash cubes on the prepared baking sheet. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer, ensuring pieces are not touching.
- Roast for 20-25 minutes, flipping halfway through, until edges are caramelized and a fork slides in easily.
- While squash roasts, toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool.
- Slice apples into thin wedges or half-moons. Toss with lemon juice if desired.
- In a small jar with a lid, combine 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake vigorously until emulsified.
- In a large mixing bowl, toss arugula with half of the vinaigrette.
- Add warm roasted squash, apple slices, toasted nuts, cheese, and pumpkin seeds to the bowl.
- Toss gently to combine, adding more dressing if needed. Serve immediately.
Notes
Toast nuts for better flavor. Do not crowd the pan when roasting squash to ensure caramelization instead of steaming. Serve warm squash with cold apples for texture contrast. Store leftovers in an airtight container for 2-3 days, keeping greens separate from dressing until serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 6
- Protein: 6
Keywords: butternut squash salad, apple salad, fall dinner, healthy weeknight dinner, roasted squash, vegetarian main course, one pan meal, quick dinner