Roasted Buttercup Squash Salad

I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall:

What do you do with a buttercup squash? 

buttercup squash

I didn’t know how to answer this, so I did some research and started playing. 

Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. We drizzled maple syrup and olive oil over squash slices, sprinkled with salt and pepper, then roasted at 425 F for around 20 minutes, until the squash was tender and starting to caramelize. To finish the flavor profile, we tossed the still-hot roasted squash with fresh thyme.

At this point, you could simply eat the roasted buttercup squash slices as they are. But, because we like to eat greens whenever possible, we took this to the next level and created our Roasted Buttercup Squash Salad!

We use our seasonal salad mix for the base, but you could easily use salad spinach or salad kale. Blue cheese adds a sharp saltiness, the craisins a tart sweetness, and the roasted squash the comfort of fall. We drizzle it all with a simple housemade balsamic vinaigrette (the same dressing we use in our Roasted Beet and Goat Cheese Salad). Top with optional croutons, and you have yourself a delightful, flavorful meal, side dish, or snack.

For our local readers, you can get buttercup squash at our farm stand–yay! We don’t grow winter squash at our farm, but we do source it from friends and farmers Butch and Carol Zandstra from Zandstra Farms in Lowell, Indiana. 

roasted buttercup squash salad

Roasted Buttercup Squash Salad

A delightful, flavorful fall salad.
Prep Time20 minutes
Cook Time20 minutes
Course: Salad
Keyword: buttercup squash, salad
Servings: 6 people


  • sheet pan
  • cutting board
  • chef's knife
  • dressing jar


Roasted Buttercup Squash

  • 1 buttercup squash
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • salt
  • freshly ground pepper
  • 4 sprigs fresh thyme leaves only

Balsamic Vinaigrette

  • 1 cup canola oil
  • 1 cup + 2 Tbps balsamic vinegar
  • 1/2 tsp salt
  • 1 tsp dijon mustard


  • 1 pound salad mix, salad spinach, and/or salad kale
  • 6 oz blue cheese crumbled
  • 6 oz craisins


For the Roasted Buttercup Squash

  • Preheat oven to 425 F. Half squash. Remove seeds. Cut squash into 1/2" slices. Place in single layer on oiled baking sheet.
  • Combine maple syrup and olive oil. Drizzle half this mixture over the buttercup squash slices. Sprinkle with salt and freshly ground pepper.
  • Roast 10 minutes. Remove from oven and flip slices. Drizzle with remaining maple syrup/olive oil mixture. Sprinkle with salt and pepper. Roast 10 minutes more, until squash is tender and starting to caramelize. Toss immediately with fresh thyme leaves. Set aside to cool.
  • Once cool, cut into bite-size pieces. Set aside.

For the Balsamic Vinaigrette

  • Measure vinaigrette ingredients into Ball jar. Shake well and set aside.

For the Salad

  • Place salad mix in large bowl. Top with squash pieces, blue cheese, and craisins. Drizzle balsamic vinaigrette overtop. Alternatively, portion out the salad mix into 6 individual bowls and divide toppings accordingly. Drizzle with dressing and enjoy!


Unlike many winter squash, you can eat the skin of the roasted buttercup squash, so no need to peel the buttercup.
Just like with pumpkin seeds, you can roast buttercup squash seeds. 


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