Butternut Squash and Pomegranate Salad

Photo by Andy Hyslop

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4 servings

  • 1 medium-sized butternut squash
  • 1 tablespoon salad oil, such as canola, grapeseed, or light olive oil
  • Salt and pepper to taste
  • 1 stick sweet butter
  • 1 cup of pecans
  • 2 tablespoons brown sugar
  • ½ cup fresh figs, cut in half*
  • 2 tablespoons honey
  • Juice from ½ lime
  • ½ cup pomegranate seeds

  • *If fresh figs are not available, dried figs make a fine substitute.
  1. Preheat oven to 350 degrees.
  2. Peel the squash and cut into cubes. Put in a bowl and toss with salad oil, salt, and pepper.
  3. Spread out on a baking sheet and bake for 15−20 minutes or until tender (don’t burn!) and set aside.
  4. Heat 2 tablespoons butter in a sauté pan, then put pecans in pan and sprinkle with brown sugar.
  5. Cook on medium heat until brown (not burned!) and set aside.
  6. In a large sauté pan, put 3 ounces of butter, then add figs, roasted butternut squash, roasted pecans, honey, salt, pepper, and lime juice. Toss vigorously until everything is thoroughly mixed.
  7. Right before serving, throw in pomegranate seeds and toss once or twice before serving the salad. Serve warm.
  • from Chef Bruce Ucán of the Mayan Café, Louisville, Kentucky

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