Participants photographed with dishes cooked

On October 10, the Cooking with Squash class participants left with a new appreciation for the diversity and functionality of squash! After sampling six different squash varieties, the butternut squash was voted the favorite. Together, the class prepared and sampled (from left to right) Sausage and Squash Penne, Butternut Squash Soup with Coconut Milk and Ginger, and Roasted Squash Salad with Orange Dressing. The group chose to share the salad recipe with you because it is flavorful and a unique way to add squash to a meal!


· 1 medium butternut squash (about 3 pounds)
· 1/4 cup plus 6 tablespoons olive oil, divided
· 1/4 cup plus 2 tablespoons honey, divided
· 3/4 teaspoon salt, divided
· 1/4 teaspoon pepper, divided
· 1/2 cup orange juice
· 1/4 cup balsamic vinegar
· 1 tablespoon chopped shallot
· 1 garlic clove, minced
· 2 teaspoons grated orange zest
· 1 pound baby spinach
· 1 cup dried apricots, thinly sliced
· 1 cup dried cranberries
· 1 package (5.3 ounces) crumbled feta cheese, crumbled


1. Preheat oven to 350°. Peel and cut squash into 1-in. cubes, reserving the seeds. Place squash cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Place squash in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
2. Place orange juice, vinegar, shallot, garlic, orange zest, and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper until blended.
3. In a large bowl, combine spinach, apricots, cranberries, and roasted squash.
Sprinkle with feta cheese. Drizzle with dressing before serving

Source Adapted from