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Roasted Buttercup Squash Salad

A delightful, flavorful fall salad.
Prep Time20 mins
Cook Time20 mins
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.