Warm Roasted Butternut Squash Salad with Browned Butter Vinaigrette
A gorgeous autumn salad with roasted Butternut Squash, Radicchio, and Capers with a Lucious Browned Butter Vinaigrette
Are you looking for a show stopping autumnal salad to serve this holiday season? You’ve got to stop and add this gorgeous Warm Roasted Butternut Squash Salad with Browned Butter Vinaigrette to your list.
I know what you’re thinking: Browned butter is for brownies….NO! I promise you, the nuttiness that comes out of the butter when you heat it and separate the milk solids creates the most exquisite base for this salad dressing.
When you combine the vinaigrette with the soft, buttery squash, the sharp radicchio and the hint of tang from the capers, you will have your guests begging for the recipe. I promise. It is THAT good.
This salad would hold beautifully, so definitely try it this holiday season. You can make it up to an hour in in advance and allow the flavours to meld before serving.
The slightly nutty, warm, caramel notes of brown butter elevates the flavour of just about everything from brownies to salad dressings. Browning butter is easier than you might think and it’s a life skill worth mastering if you ask me.
A Quick Tutorial on Browning Butter
Grab a stick or two of quality, unsalted butter. It can be cold or room temperature. Place the pan over medium heat and standby as the butter liquifies. Stir occasionally until fully melted.
Once the butter melts it will develop a milky white layer of foam at the top and you’ll want to stir it or swirl the pan a bit more frequently while keeping one eye on the pan at all times. The butter can go from a light golden brown to totally burnt in no time so the pan does require a little babysitting.
As the butter begins to sizzle and bubble it will make a low crackling sound. Keep stirring and watch for golden brown bits to begin forming in the bottom of the pan.
Once the butter turns a beautiful, toasty brown colour the crackling sound will stop and you’ll smell that toasted, nutty aroma that you came for! You are looking for a golden brown, amber colour. Little bits of brown butter goodness will fall to the bottom of the pan and grow darker the longer you leave the butter over the heat. This step happens quickly so continue stirring frequently.
Remove the pan from the stove top and carefully transfer the hot butter to a bowl, along with the bits of brown butter that stick to the bottom of the pan. Do not leave the hot butter in the pan as the residual heat will continue to cook the butter and you’ll be left with a burnt, bitter flavour.
Warm Roasted Butternut Squash Salad with Browned Butter Vinaigrette
Ingredients:
1 medium to large size butternut squash, peeled and chopped into 2” pieces
Olive oil
1 tbsp maple syrup
S&P
1 medium sized head of raddichio
1-2 tbsp capers
1/4 cup walnuts, chopped
1/3 cup butter
4 tbsp Champagne vinegar
1 tsp dijon mustard
Directions:
Preheat oven to 450F. Line a sheet pan with parchment paper
Directly onto the sheet pan, toss the butternut squash chunks with a generous glug of olive oil, the maple syrup and salt and pepper. Using your hands, toss until well coated. Bake in the oven for 20 minutes, turning once to ensure even browning.
Meanwhile, in a saucepan over med-high heat, begin browning your butter, watching it closely so as to ensure it doesn’t burn. Browned butter is good. Burnt butter is gross.
Remove the browned butter from the heat and allow it to cool slightly while you prepare the salad.
TIP: Brown butter adds a complexity and richness that you just can’t get with regular butter. If you haven’t made brown butter before, don’t you worry. You’ve come to the right place.
When the butternut squash is finished cooking, remove it from the oven and allow it to cool while you prepare the vinaigrette.
To a mason jar or bowl, pour in your cooled browned butter. Add in your champagne vinegar (apple cider vinegar or sherry vinegar would be lovely here too). Add the dijon and a healthy pinch of salt and pepper, then shake vigorously or whisk to combine.
Chop your radicchio into thin (1/2”) ribbons and add to your serving platter or bowl. Add the butternut squash, capers and top with chopped walnuts.
Pour the dressing over the salad and gently fold a bit to incorporate the dressing everywhere.
You are going to love the mix of textures and flavours here. Thank you so much to @Heartstavern for the inspiration on this recipe. Please share your comments if you make this recipe. This would be a lovely Thanksgiving side. I’d love to hear if you tried it!