Roasted Butternut Squash Salad with Pecorino & Pepitas

Oyy it has been far too long since I my last blogged. Between marathon training, starting a new job, traveling and searching for an apartment, this new schedule has gotten the better of me. Sadly it’s been lots of quick meals of plain chicken or eggs with some veggies (read: whatever I can throw together the fastest) as I’ve barely had time to go grocery shopping, which I’ve weirdly missed.


After a weekend away for work, I finally got myself to Trader Joe’s to stock up on some healthy goodies and get back in in the kitchen. More importantly, it’s time for me to start recipe testing some dishes for my first big catering gig next month! I was beyond flattered when my friend Allie asked me to cater her sister Eileen’s bridal shower in Brooklyn. Eileen used to babysit me and my siblings back in the day, and Allie and I have been friends since preschool, so I’m hoping I’ll be able to make the special day especially delicious.

First up on the recipe testing schedule was Roasted Butternut Squash Salad with Pecorino & Pepitas. With fall creeping in, I couldn’t wait to start using some seasonal ingredients and the squash in this salad makes this feel much more substantial than any other green salad.

The best part of this recipe testing? I finally have a delicious, home-cooked lunch to bring with me to work.


Roasted Butternut Squash Salad with Pecorino & Pepitas

serves 4


1 lb butternut squash, peeled, seeded and cubed

1 tbsp olive oil

kosher salt


1/4 cup pepitas

4 oz Pecorino Romano cheese, cubed

8 oz arugula

2 lemons, juiced

2 tbsp olive oil

1. Preheat oven to 425. Place squash on a baking sheet and drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast in the oven 30 minutes until tender and browned.

2. Meanwhile, place pepitas in a small sauté pan and toasted over medium heat for 5-8 minutes.

3. Allow the squash to cool for a few minutes before tossing the salad. Once cooled, add the squash to a large bowl with the pepitas, Pecorino and arugula. Pour lemon juice and remaining olive oil over the salad. Season with salt and pepper then toss. Serve warm, at room temperature or cold.


One thought on “Roasted Butternut Squash Salad with Pecorino & Pepitas

  1. Pingback: October Showers Bring Lots of Food | Cooking With Cara

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