Rating: 4 stars
29 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
  • 29 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
marinate:
1 hr
bake:
26 mins
total:
1 hr 46 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

275 calories; fat 17g; saturated fat 2g; carbohydrates 29g; mono fat 11g; poly fat 3g; insoluble fiber 4g; sugars 13g; protein 5g; vitamin a 12050.4IU; vitamin c 46.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 56.4mcg; sodium 346mg; potassium 656mg; calcium 101mg; iron 1.8mg.
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