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Butternut Squash Roasted for a Tasty Salad

November 6, 2018

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Radicchio & Roasted Squash Salad Recipe!

One of my favorite times of the year is Thanksgiving!  I love the togetherness of family and all of the seasonal food!

What I don’t love – cleaning up and complicated recipes!  I love finding great recipes like ones from the Now & Again Cookbook and using tools from OXO to help me make the holidays easier!

This post is sponsored by OXO.  All opinions are my own.  Thank you for supporting the brands that support Momma Fit Lyndsey.

butternut squash is a delicious whole30 thanksgiving side full of fall flavor

I think one of the best ways to combat some of the more indulgent holiday foods is to add in some freshness!  The butternut squash in this recipe is roasted and then tossed with some fresh and crunchy radicchio!

fall salad recipes with roasted butternut squash are a delicious paleo side dish for thanksgiving

Butternut Squash Roasted Radicchio Salad Recipe

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Lyndsey of shares delicious fall salad with butternut squash

Radicchio + Roasted Squash Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


  • 3 lb butternut squash halved lengthwise, togh skin peeled and ends discarded, seeded and cut into 1 inch pieces
  • 3/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 TB dijon mustard
  • 1 TB honey
  • 1/4 cup apple cider vinegar
  • 1 clove garlic minced
  • 3 heads radicchio cored, thinly sliced


  1. Position one rack in the center of the oven and a second rack in top third and preheat to 400 degrees Fahrenheit.  Line two sheet pans with parchment paper.

  2. Divide the squash evenly between the prepared pans, then drizzle each pan with 2 TB of olive oil and season generously with salt and pepper.  Use your hands to toss everything.

  3. Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes.  Set the squash aside to cool down a bit.

  4. In a large bowl, whisk together the mustard, honey, vinegar, and garlic.  While whisking constantly, slowly drizzle in the remaining 1/2 cup olive oil to make a dressing.  Season to taste with salt & pepper.  Add the reserved squash and the radicchio to the bowl and use your hands to combine everything.

  5. Transfer the salad to a serving platter and serve immediately.

Shop this Post!

OXO products are designed to make cooking, baking and storage easy and simple!  I love to bake and cook but hate the mess!  OXO helps to make cleanup a breeze.

OXO good grips favorite products

Now & Again is a great cookbook that features tried and true family recipes!  It also has some pretty inventive ways to use leftovers.

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OXO Angled Measuring Cup

OXO‘s angled measuring cup let’s you measure accurately from above.  The patented design makes measuring easy!

Greensaver Herb Keeper

Keeping my veggies fresh is a priority!  The Greensaver Herb Keeper allows for proper airflow, controlled humidity and hydration for herbs.

Chef’s Squeeze Bottles

Chef’s Squeeze Bottles Makes Cooking simple and clean!

OXO Swivel Peeler
The Swivel Peeler easily peels tough-skinned fruits and vegetables like the butternut squash for this recipe.

On the Go Lunch Containers
Keep your food fresh and portable in the On-the-go Lunch Containers

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butternut squash is a delicious whole30 thanksgiving side full of fall flavor

This is a sponsored post written by me on behalf of OXO.

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