Recipes and Cooking Caramelized Squash Salad with Pistachios and Goat Cheese 4.1 (29) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Marinate Time: 1 hrs Bake Time: 26 mins Total Time: 1 hrs 46 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup orange juice 3 tablespoon pure maple syrup 1 ½ tablespoon Dijon-style mustard 1 tablespoon grated fresh ginger 1 ½ pound butternut squash, peeled, seeded, halved crosswise and cut into 1/2-inch wide strips Nonstick cooking spray ½ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup olive oil 6 cup mixed salad greens 1 small head radicchio, cored and thinly sliced ½ cup roasted salted pistachio nuts 3 ounce goat cheese, crumbled (optional) Directions For marinade, in a small bowl stir together orange juice, maple syrup, mustard and ginger. Set aside 1/2 cup of the marinade. Place butternut squash pieces in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over squash. Seal bag; marinate, refrigerated, for 1 to 4 hours, turning bag occasionally. Preheat oven to 400°F. Coat a large baking sheet with nonstick cooking spray; set aside. Drain marinade from squash, discarding marinade. Place squash on prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes. Remove from the oven; set aside. For dressing, in a small bowl, whisk together the reserved marinade, salt, and pepper. Slowly whisk in the oil. Drizzle 2 to 3 tablespoons of dressing over warm squash; toss to combine. In a large bowl combine the mixed greens, radicchio, and half of the pistachios. Toss with half the dressing. Gently toss roasted squash into salad. Top with remaining pistachios and goat cheese. Pass remaining dressing. Makes 6 to 8 servings. In a large salad bowl, gently toss greens mixture with roasted squash and garnish with remaining pistachios and goat cheese, if desired. Pass remaining dressing. Rate it Print Nutrition Facts (per serving) 275 Calories 17g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 275 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 10% Sodium 346mg 15% Total Carbohydrate 29g 11% Total Sugars 13g Protein 5g Vitamin C 46.6mg 233% Calcium 101mg 8% Iron 1.8mg 10% Potassium 656mg 14% Folate, total 56.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.