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Roasted Fall Squash Salad
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2 to 3 pounds delicata or acorn squash

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 tablespoon real maple syrup

1 teaspoon salt

1/4 teaspoon pepper


1/4 cup extra-virgin olive oil

3 tablespoons cider vinegar

3 tablespoons real maple syrup

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper


4 ounces goat cheese, crumbled

1/3 cup pomegranate seeds  

1/3 cup roasted salted pumpkin seeds

 *Substitute 1/3 cup sweetened dried cranberries

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Cut squash in half; remove seeds. Cut into 1/2-inch slices. Toss with melted Butter with Olive Oil & Sea Salt, 1 tablespoon maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper. Lay in single layer on parchment-lined baking sheet. Roast 20 minutes; turn squash over. Continue roasting 15-20 minutes or until golden brown and fork-tender.

  3. STEP 3

    Meanwhile, combine all dressing ingredients in small bowl; whisk to combine. Drizzle dressing over roasted squash; sprinkle with goat cheese, pomegranate seeds and pumpkin seeds. Serve hot or at room temperature.

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