Roasted Butternut Squash Bread Salad Recipe (2024)

When cooking a whole butternut squash first rinse and dry the exterior and prick it a few times with a fork. Then roast at 350 for 30 minutes whole. Then peel it and cut it up. So much easier than peeling and cutting it raw and the squash cooks more quickly.. Usually you have extra which can be used later in the week.

I used a couple of bags of frozen butternut squash cubes, a whole baguette, and half a red onion, drizzled with olive oil, salt, pepper, and paprika, and roasted for about 20 minutes at 425F. I made the tahini dressing as in the recipe. Saved a lot of time and was really good!

I topped this with shredded chicken, goat cheese, and chopped kale. It made a really nice family meal. Trader Joe's cubed squash cooked well in the time frame, and was way less work!

Yes, butternut squash needs at least 45 minutes, more if you want it to caramelize!

Yes, it's easier, but you miss the caramelization, which is the point. It's worth the extra few minutes to peel it. Cut the squash in half horioncally and then stand it up and cut it vertically so there are 4 pieces. It's much easier to peel this way using a very sharp vegetable peeler. Give it a go. You won't be disappointed.

Soom tahini from Ethiopia is the best. Smooth and creamy. Easy to stir. Does not get hard. I think it can be ordered from Amazon if you can’t find it where you live.

full amount of dressing with a half-recipe of salad, or I might not have gotten any for myself. The next time I serve a tossed side-salad it will be with the tahini dressing. I combined the salad with Baked Mustard-Herb Chicken Legs to create an excellent sheet-pan meal for two. * third time I made it I added a generous handful of arugula with the herbs. Yum. * magical flavor combination - sweet, tangy, nutty, spicy - a great balance of flavors. I used torn up rosemary focaccia as the bread,

double the dressing. You won't mind leftovers.

I intend to use a 2-pound sweet potato which I happen to have; I often use winter squash and sweet potato interchangeably.

Oh. My. Goodness. I loved this. The textures work so well together. I made it just as written, and served on a bed of arugula with store-purchased rotisserie chicken on the side. Next time I'll try it salad style with the chicken shredded on top.

This was so delicious. Next time I would double the sauce just to have extra on the side and put the bread in later (it gets hard pretty fast in the oven) but would not make any other changes. I did add red onion as another reviewer suggested. Don't skimp on the sauce or skip the cilantro on top. I think those two items make this dish.

Needed way more than 15 minutes each side to roast butternut squash. Anybody else have this?

The easiest way to roast butternut squash is to cut off top and bottom, then cut in in half lengthwise.Then cut it up into 1 inch pieces, and with skin on, toss it in olive oil-and roast on foil or parchment as directed. The skin peels off easily after it has cooled a little bit out of the oven. Absolutely delicious in many ways!

This was absolutely delicious. Easy to prepare and just a magical flavor combination - sweet, tangy, nutty, spicy - a great balance of flavors. I used torn up rosemary focaccia as the bread, which was divine, and other than that followed the recipe exactly. I will make this again for a main, and possibly for a delicious side to accompany a meal as well. A showstopper for sure. Thanks!

Any basic tahini will be fine. Most tahini is made with hulled sesame seeds, but if you have the choice between hulled sesame seed tahini and non-hulled- go with hulled. It's a lighter in color and flavor and a lot less gritty. Also, if you have the option, go with Soom from Ethiopia. However, most regular store brands are good and will definitely work for this recipe.

I tripled the dressing and besides adding substantial amounts of both parsley and cilantro, I added fresh dill, frisée, radicchio, and slivered Belgian endive to make it a substantial salad for a dinner with friends. Rave reviews and not a scrap leftover.

Wow This is a keeper. I made exactly as written but added salt , pepper and onion like some other reviews mentioned and a little extra red pepper. If I do anything different next time it will be to double the tahini sauce.

Didn't have honey so I substituted maple syrup (OK, pancake syrup) which went really well with the roasted squash, gave it a homey falltime flavor.

Made for J,P, E,S on 2/6/22 for Alan’s 80th birthday dinner. Delicious! Cut ends off squash . Microwave for 2-3 minutes to soften skin to peel. Doubled the recipe so roasted bread and squash on separate sheet bans. Tripled the dressing but had some dressing left over. Served with avocado/cucumber salad, Coconut rice, and short ribs Chinese sauce.

I love Colu Henry's recipes, I love winter squash, I love tahini, and I love making good use of leftover bread. Came together very easily, and the lime made the dressing interesting.

This was so good! Didn’t have tahini so used a jar of peanut satay sauce instead. Probably made for a more robust flavor - it was really delicious. Served this on a bed of red leaf lettuce and topped with some pumpkin seeds for texture. Be careful with the ref pepper flakes - I went a little over and it was super spicy. Still devoured it, though! Would like to figure out what kind of cheese would go well with this. Will definitely make again!

Good. Cook squash for quite a bit longer , add sliced red onion when adding bread. Double dressing.

Good. Cook squash longer. Add red onion when adding bread. Double dressing

I served this on some beautiful mixed baby greens and was really impressed with how simple yet flavorful and satisfying this was. The dressing is awesome. Don’t skip the fresh herbs! I think toasted or caramelized nuts would be a really nice crunchy addition for next time.

Thank you Jane Bentley for the huge time-saving tip on roasting the squash whole, then cutting it up! What a revelation! I’ve always done it the hard way; this worked beautifully. Love this salad, will make it again for sure!

Love squash-hate the cutting. I’ve been washing my squash off and sticking it in the microwave wet for 4-6 minutes with one turn to take the edge off of the cutting/peeling prep for years. Bonus in the fall is the new peel will bake up tender. Try unpeeled new squash - it’s equally delicious.

This is so good, i can eat this salad every day. I also broiled some cauliflower on the side and eat this together. Miam.

Add a touch of soy sauce instead of salt for adding depth of flavor. Lightly sprinkle over cut squash before roasting.

Delicious! I saw the review that recommended adding red onions, so I sliced one up and roasted it with the squash (adding it halfway through the cook time). It added just the right additional flavor and texture that this salad needed. My squash took about 40 mins to be roasted enough.

A quick and simple winter panzanella! Doubled the sauce as others suggested. Added kale (with a little oo and s & p) about 20 min in to crisp up and make it a full meal. May add red onion with the squash next time. Used already-toasted bread and sage (added both with the kale) because I had them left over from Tgiving.