Hi, my name’s Dana and I’m a butternut squash addict?
I admitted my new obsession with this gorgeous winter fruit in last week’s post for Warm Butternut Squash Salad. Well I couldn’t keep my paws off of it once I discovered how versatile and truly quick and easy it is to prepare. Once you shimmy the skin off it’s literally 15 minutes in the oven ’til go time. That’s my kind of meal.
I find the texture of squash to work well in salads because it gets kind of tender yet holds its form when tossed. And because I have loved potato salad since I was a fat baby on my mom’s knee I knew I had to try butternut squash version to add to my Thanksgiving table. Dressed with a light and creamy yogurt-based dressing, it was everything I had hoped for: Light, crunchy, and filling with a delicate balance of sweet and savory flavors.
The ingredients of this salad are simple:
Red skin potatoes
& Green onion
And with a simple dressing of Greek yogurt and mayo (or vegan alternatives), grainy mustard, vinegar, and standard spices, it’s the simplest of side dishes to prepare.
Hands on prep time is less than 30 minutes and the whole thing comes together in about 1 hour. Plus, it’s a one bowl operation. Mix up the dressing, dump in the rest and toss! Easy and SO flavorful and satisfying.
The crunch factor is perfect with the radishes and green onion. And the potato and squash remain tender and complement each other well married under the creamy dressing.
Make this recipe for Thanksgiving, Christmas and beyond. It’s such a versatile dish that travels well and requires little prep time. Plus, as ingredients come in and out of season you can sub them in place of each other and make something entirely new. You could even add a little protein of your choice to make this a complete meal: chickpeas, chicken, hard boiled eggs? Whatever you prefer. Enjoy!
Butternut Squash Potato Salad
- 5-7 small-medium red skin potatoes
- 1 1/2 cups butternut squash (peeled and cubed // 1/2 large squash yields ~1 1/2 cups)
- 3 Tbsp Greek yogurt, plain*
- 1 Tbsp light or regular mayo*
- 1 tsp grainy mustard
- 1 Tbsp white vinegar
- Sea salt & ground black pepper
- 1/4 tsp ground coriander (optional)
- 2 Tbsp green onion (chopped)
- 2 medium radishes (chopped)
- Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
- Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato – it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.
- While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.
- While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste – adjust seasonings as desired. Add more vinegar or water to thin out.
- Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers – should keep for several days, though best when fresh.
*Inspired by dietsinreview.
*Nutrition information is a rough estimate.