Recipe by Brynie Greisman

Roasted Butternut Squash Plus

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Parve Parve
Easy Easy
8 Servings


- Egg

Butternut squash is a very versatile vegetable with a sweet and nutty flavor. You can serve this dish as is or as a salad component. You’re going to want to try all the options here. We loved them all. Serves 8 as a side dish, 10-12 as a salad


Butternut Squash

  • 2 and 1/2 pounds (1.13 kilograms) butternut squash, peeled and cubed

  • 3 tablespoons olive oil

  • 3 tablespoons brown sugar

  • 1 full tablespoon Manischewitz Honey

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon Gefen Ground Ginger

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • pinch cayenne pepper

Salad Vegetables

  • 3 cooked beets, cut into small cubes

  • romaine lettuce, shredded

  • 1/2 avocado, cubed

  • handful pomegranate arils

Scallion Dressing

  • 1/2 cup Gefen Mayonnaise (low fat is fine)

  • 2 tablespoons olive oil

  • 3 scallions, green and white parts, sliced

  • 2–3 cloves garlic

  • salt, to taste

  • pepper, to taste


Prepare the Roasted Butternut Squash Plus


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.


Combine oil, brown sugar, honey, and seasonings in a medium-sized bowl. Mix well. Add butternut squash cubes and toss until well coated.


Arrange in a single layer on the baking sheet. Roast for 30 minutes, rotating the pan after 15 minutes and mixing once or twice during the roasting time. After 30 minutes, the cubes should be soft and nicely browned. Remove from oven and cool slightly.


Option 1: Serve the butternut squash cubes warm or hot as a side dish.   Option 2: Blend all dressing ingredients together in the food processor fitted with the knife attachment. Layer salad vegetables in rows on a square platter — beets, squash cubes (at room temperature), lettuce, and avocado. Sprinkle pomegranate arils over the lettuce. Drizzle dressing over all.   Option 3: Serve the salad vegetables layered in a salad bowl, starting with beet cubes on the bottom (to prevent the other components from turningred). Serve dressing on the side. Adjust vegetable quantities to your liking.


This dressing keeps in the fridge for a few days.


Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger

Roasted Butternut Squash Plus

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