Thanksgiving side dish: Butternut squash salad

Thanksgiving side dish: Butternut squash salad

International cooking still holds my heart, but I want to share a little side project with you.  Farmhouse Delivery recently invited me to create recipes using their locally grown foods.  I’d like to share my recipes with you and inspire your CSA cooking.

Here’s what I’ve learned about eating locally grown food.  It matters.  The food actually tastes different.  I can’t really explain this one, but the butternut squash in this recipe actually cut more easily.  The peppers tasted so much stronger.  Proper storage has been a bit tricky since I cook only on Sundays.  To my surprise, greens perk up pretty quickly in ice water.

IBM Chef Watson often inspires the flavor combinations for these recipes.  I enter in a few key ingredients (butternut squash, satsuma, bell pepper for this week), and Chef Watson suggests mixing with wild things like soy sauce and balsamic vinegar.  Please tell me what you think of this combination.   It would also be great with shrimp or a simple white fist.

Butternut squash salad
Prep time
Cook time
Total time
Round out your thanksgiving dishes with this healthy butternut squash salad
Recipe type: Side
Cuisine: American
Serves: 6
  • 2 butternut squash - peeled and cut into ½ inch cubes
  • 2 large or 3 - 4 small bell pepper (green, yellow, or orange), medium dice
  • 3 hatch chilies, thinly sliced
  • 2 medium satsuma oranges, peeled and separated into sections
  • ½ cup Greek yogurt
  • 1 tablespoon soy sauce
  • 2 ½ tablespoon balsamic vinegar
  • 2 ½ tablespoon maple syrup
  • 2 ½ tablespoon Dijon mustard
  • olive oil
  1. Heat oven to 425 degrees. Toss butternut squash with olive oil and salt and place on rimmed baking sheet. Cook for 20 minutes, rotate, and cook for 10 more minutes until squash is tender and slightly browned.
  2. Heat one tablespoon olive oil in a small skillet over medium heat. Toss in hatch chilies and fry until chilies are browned. Remove and place on a paper towel.
  3. Mix balsamic vinegar and maple syrup in small bowl. Whisk in dijon mustard, soy sauce and mayonnaise. Cover and chill. Keep chilled.
  4. Combine bell peppers and butternut squash, oranges, and tyme in large bowl. Pour dressing over; toss to coat. Top with fried chilies and serve. (You can also serve chilled, but do not chill the chilies)




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