Salad Days: Butternut Squash with Spiced Pecans and Roasted-Garlic Vinaigrette

We received several butternut squashes in the first two winter CSA pick-ups; most were roasted, mashed, and frozen for later use. It has been helpful to have on hand; I move it to the fridge in the morning, then heat it up in a casserole dish in the oven while I get the rest of the meal ready. (You could use a microwave, too, but I don't have one, so oven it is!) But I still had a few whole butternuts and I wanted to try something different, so I came up with this salad.


The butternut is cubed and roasted. Near the end of the cooking time, some garlic cloves are tossed in the oven; they become the basis for a crunchy, garlicky vinaigrette that is drizzled over the warm squash and fresh greens. The finishing touch is a spicy, sweet, crunchy sprinkle of pecans, pan-toasted with some butter and garam masala (yes, I love this spice mix!). The end result is a hearty and satisfying mix of textures and flavors. This salad was an experiment, and I would call it a success; Dan managed to wolf his down before I could even ask if he liked it (about five minutes after handing him the plate).

Butternut Squash Salad with Spiced Pecans and Roasted Garlic Vinaigrette

1 small butternut squash
salad greens (enough for two people)
four cloves garlic
1 tablespoons and 1 teaspoon olive oil, divided
1 teaspoon butter
1/2 cup pecans
1 1/2 teaspoons garam masala
1 teaspoon cider vinegar
1/2 teaspoon dried mustard
salt, to taste

Set oven to 350. Roast whole squash for twenty minutes; remove and set aside until cool enough to comfortably handle. When cool, cut in half lengthwise and scoop out seeds and stringy bits. Peel and chop into large (1") chunks. Spread on cookie sheet lightly greased with cooking spray (such as Pam). Return to oven and roast for another thirty minutes or until very tender, stirring occasionally.

While squash is roasting, wash and spin your greens and place in salad bowl.

When squash chunks have about fifteen minutes left, toss garlic cloves with one teaspoon olive oil in small baking or casserole dish; place in oven.

While garlic and squash roast, prepare your pecans. Melt butter in large saute pan over medium low heat. Add pecans and garam masala, stirring frequently for about five minutes, or until pecans smell nice and toasty.

Remove squash and garlic from oven. Place garlic in food processor with one tablespoon olive oil, cider vinegar, mustard, and salt, and blend. Add squash and vinaigrette to salad bowl and toss. Sprinkle pecans on top before serving.

Dinner, Part 1: Roasted Chickpeas

Yes, today's post is late, late, late! I had some technical difficulties, but if you're reading this, then I finally got everything worked out. Anyway, here's the first part of the menu from Sunday's dinner with Amanda and Gordie: roasted chickpeas. I wouldn't exactly call them an appetizer - more a light pre-dinner snack, something to nibble on during the last few minutes of cooking.


Chickpeas are great because they are packed with both fiber and protein; roasting them makes a tasty, crunchy snack that is akin to popcorn but more nutritious. You can use canned chickpeas for convenience, but they are more expensive than the dried ones and often have lots of added salt and preservatives. I buy Goya dried chickpeas in one-pound bags from my local Price Chopper, where they usually cost between $1.00 and $1.50 per pound, but you might be able to find them even cheaper in the bulk section of your co-op or supermarket. Cooking them takes some time, but it's basically hands-off, so it's great for a day when you are doing things around the house: I'll usually soak them overnight on Friday, cook them Saturday, and freeze whatever I don't use that day. They keep well frozen and if placed in the fridge in the morning, they'll be thawed and ready to use by dinner.

Roasted Chickpeas

2-3 cans chickpeas, drained and rinsed, or 1/2 pound dried chickpeas, cooked
2 tablespoons olive oil
garam masala* or spice of your choice, to taste
salt, to taste

Set oven to 375. Toss chickpeas with olive oil and spread in one layer on a cookie sheet. Season liberally with spice of your choice; sprinkle lightly with salt. Roast for 30-35 minutes, stirring occasionally. Chickpeas are ready when they are golden, crispy on the outside, and tender inside.

*A note about garam masala: garam masala is an Indian spice blend that is readily available in most supermarkets. If you can't find it in the spice section, check the natural foods section, which is where I found mine. The specific combination of spices can vary widely but often included are cinnamon, cardamom, cumin, and coriander. The version I have also includes cloves and black pepper. It's a wonderful way to add sweet and savory flavors to a dish. Roasted chickpeas can be made with any seasoning you think you'd like - for instance, chili powder or garlic salt - but garam masala is by far my favorite.