This tasty butternut squash salad has juicy apple, creamy goat cheese, candied nuts, and a delightful apple dressing.

You’ll love this butternut squash salad this time of year. Apple, pumpkin seeds, and candied nuts add nice crunch, while the sweet squash and light apple cinnamon dressing make this salad perfect for fall. The creamy goat cheese cuts the sweetness of the other salad ingredients perfectly. This is a staple in our home in the fall and pairs well alongside so many dishes. Come with me and we’ll take a look at the ingredients, how to make it, and more!

Why You’ll Love this Butternut Squash Salad

• This salad is perfect for fall.
• It’s great as a side salad or main dish.
• The cinnamon and brown sugar are delicious on the baked butternut squash.
• Creamy goat cheese and candied nuts pair well with the butternut squash.
• You’ll love the dressing with its tangy apple, sweet honey and cinnamon.

What’s in the Salad?

Butternut Squash – Cut the squash into ½ – ¾ inch cubes and then measure out two cups. You’ll bake it. Chilling the squash before adding it to the salad is optional.

• Speed it up: Stores often carry precut cubed butternut squash in their produce section if you are looking to save some time.

Olive Oil – Olive oil is used to coat the squash before baking and is also an ingredient in the dressing.

• Change it up: Butter is also a great option for coating the squash before baking.

Spices – Cinnamon and nutmeg and a pinch of salt adorn the squash, while cinnamon, ginger, and a little salt and pepper are ingredients in the dressing.

Brown Sugar – This adds a little sweetness to the squash.

Honey – The honey adds a little sweetness and flavor to the dressing.

Apple Cider Vinegar – This is a salad dressing ingredient that adds great flavor and tang to the dressing.

Apple Cider – The apple cider is also a dressing ingredient.

• Change it up: Apple juice works fine if that’s what you have on hand.

Apple – You’ll need one small apple. My favorite apple for this salad is honey crisp. Gala apples are another option but choose your favorite.

Goat Cheese – Crumble the cheese on top of the salad. The cheese complements the sweetness of the other ingredients nicely.

• Change it up: Candied walnuts are another option that work well with this salad.

Pumpkin Seeds – I use roasted, salted pumpkin seeds, but unsalted is fine too.

Candied Pecans – Cinnamon, honey roasted or other candied pecans all work well on the salad.

• Change it up: Another option that work well with this salad is candied walnuts.

Salad Greens – I use mixed baby greens for this salad. You’ll use about 4 oz or 8 cups (NOT packed).

How to Make this Butternut Squash Salad

Bake the Squash

First, I preheat the oven to 400 degrees.

Then, while the oven is preheating, I add the 2 cups of cubed squash, 1 Tbsp of olive oil, ¼ tsp cinnamon, 1/8 tsp nutmeg, ¾ tsp brown sugar and a pinch of salt to a mixing bowl. I prefer to use a wooden spoon and mix together until the squash is evenly coated with the ingredients.

Next, I line a baking sheet with foil and add the squash mixture to the baking sheet spreading it out into a single layer.

Then, I add the squash to the oven and bake for around 18 – 22 minutes or until a fork can easily pierce the squash, while it still maintains its structure. The baking time depends on the thickness of the cubes and your oven. I like to check the squash at 15 minutes, just to be safe.

Make the Dressing

While the squash is baking, I like to make the dressing. I add 2 Tbsp of olive oil, 2 Tbsp of apple cider vinegar, 4 Tbsp of apple cider or juice, 2 Tbsp of honey, 1/4 tsp cinnamon, 1/4 tsp ginger, ½ tsp salt, and 1/4 tsp of pepper to a bowl and whisking the ingredients together until well combined.

Next, I remove the squash from the oven when it is finished baking and let cool while making the rest of the salad.

*** Optional – If you’d like your squash served chilled, add the squash to a plate or bowl when baking is complete and place it in the refrigerator for 30+ minutes or until it has cooled to your preference.

Make the Salad

Then, I add the 8 cups (4 oz) of Mixed baby greens to a large serving bowl and top with the wedges of 1 small apple, the 2 cups of baked butternut squash, ½ cup (2 oz) of goat cheese, 1/3 cup candied nuts and ¼ cup of pumpkin seeds.

Finally, I serve the salad with the dressing on the side and enjoy!

What to serve with this Butternut Squash Salad

Cornbread

Whether you’re serving this as a side salad or full meal salad, cornbread with butter and honey pairs very well on the side of this. *** There are a lot of gluten free mixes available for my gf friends out there. Let me know if you have a favorite brand in the comments below!

Chili

When serving this dish as a side salad, chili is a great option! Try this absolutely delicious pumpkin chili recipe that pairs well with this butternut squash salad.

Wine

If you like wine, a chardonnay is great with this meal and pairs well with everything listed.

Ginger Ale or Sparkling Cider

A tasty ginger ale or sparkling cider or sparkling cranberry cider is a great non-alcoholic option to go with this dish.

Prepping, Making Ahead & Storing Leftovers

Making Ahead

The squash is great made ahead of time and chilled. Also, the dressing can easily be made ahead of time and stored in the fridge. I recommend making just a much as you will eat immediately and mixing ingredients once you are ready to serve the dish. Also, make sure serve the dressing on the side. Serve all ingredients within three days of preparing.

Storing Leftovers

Although the salad is always best when ingredients are mixed together just before serving, leftovers can safely be stored and taste fine in the fridge for up to three days.

Thank you for checking out this butternut squash salad. I hope you enjoy it as much as we do! Let me know what you think in the comments below.

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These delightful gluten free pumpkin pancakes are full of coziness with their warm autumn spices, sweet molasses, and delicious pumpkin puree.

Growing up in Oregon, I always loved the feeling of that first crisp fall day after enjoying a few months of warm summer air. The leaves would change, kids went back to school and football season began. Let’s just say we were ready to enjoy pumpkin EVERYTHING! Pumpkin patches, pumpkin spice lattes, pumpkin bread, pumpkin décor, the best pumpkin pancakes ever . . . you name it.

We don’t get those crisp fall days where we live in Arizona, but we make sure to visit a place that does each year and turn our home into an autumn wonderland! Saturday morning pancakes or waffles have become a tradition in our household and we look forward to that first Saturday in September when it’s time to make my pumpkin pancakes.  I love the smell, the taste and the coziness it brings to our little family table. I’m guessing you will too!

Why You’ll Love these Gluten Free Pumpkin Pancakes

• They fill the house with a lovely fall frangrance.
• The luscious taste and texture are to die for.
• They’re perfect for Halloween, Thanksgiving, or any cozy fall morning.
• No one will have any idea they’re gluten free. They’re that good!
• They’re fantastic leftover!

What’s in these Pumpkin Pancakes?

Liquid Ingredients

Egg – This helps hold the ingredients together (it’s a binder) and adds a little fluff. 

Change it up: I haven’t had a need to make these without eggs, but there are a lot of options for egg substitutes out there, including pumpkin puree, believe it or not. You can try replacing the egg with an additional ¼ cup of pumpkin puree or if you’re feeling adventurous, try ¼ cup of yogurt, applesauce or even carbonated water.

Pumpkin – You can use canned pumpkin puree, but make sure you don’t grab canned pumpkin pie filling by mistake.

Change it up: Try making pumpkin puree from home with fresh pumpkin. I grew up doing this and it’s easy and quite fun (you can even roast the seeds with cinnamon and sugar while you’re at it – yum).

Molasses – Love the distinct flavor and sweetness this adds to the pancakes.

Milk – I most often use a lactose free milk brand called Fairlife that’s super creamy, but regular milk is great too.

Change it up: If you’re dairy free or prefer other types of milk, I often make this with unsweetened vanilla almond milk. These can be made with most alternative milks, so choose your fav!

Oil or Butter – Choose your favorite here. I’ve made them with real butter and vegetable oil and they turn out great.

Apple Cider Vinegar – The flavor of the apple cider vinegar blends well with these other fall flavors. 

Dry Ingredients

Flour – You’ll want to use a gluten free 1 to 1 baking flour. I prefer Bob’s Redmill brand.

Spices – These spices along with the pumpkin make the pancake! Cinnamon, Ginger, Nutmeg and a little clove will warm you from head to toe and provide the delightful autumn scent. This is my favorite spice combo in so many fall and winter baked goods.

Brown Sugar – For a little extra touch of sweetness.

Baking Powder and Baking Soda – Combined with the cider vinegar, the other liquid ingredients, and a little heat, these will help fluff up the pancakes.

How to make Gluten Free Pumpkin Pancakes

Preheat Griddle or Skillet – Heat your non-stick griddle to 350 degrees or warm a non-stick skillet on medium heat.

*** Add a little oil if you are not using a non-stick surface

Mix Dry Ingredients – Add the flour, cinnamon, ginger, nutmeg, cloves, brown sugar, baking powder and baking soda to a medium bowl and mix until they are well combined.

Combine Wet Ingredients – In a large mixing bowl, whisk together the egg yolk and white until just combined. Then add the pumpkin puree, molasses, milk, oil OR butter and apple cider vinegar and gently mix together.

Add Dry Ingredients to Wet Ingredients – With a whisk, slowly and gently mix in the dry ingredients with the wet ingredients in your large bowl. You’ll see those beautiful bubbles that will fluff those pancakes up, so you don’t want to over mix it.

Make the Pumpkin Pancakes – Spoon enough batter onto the griddle or skillet to make 3–4-inch pancakes. Flip the pancakes after about 3 minutes or once they begin to turn a golden-brown color. Cook a remaining 2-3 minutes on the bottom side.

Add Toppings and Enjoy!

What Toppings Go Well on these Pumpkin Pancakes?

Classic Butter and Syrup – The obvious topping is butter (or non-dairy buttery spread) and syrup. These Gluten Free Pumpkin Pancakes are so good with pure maple syrup!

Whipped Cream and Candied Nuts – Add a little whipped cream and candied pecans or walnuts and we’ll call these pumpkin pie!

Nut Butter and Chocolate Chips – Spread your favorite nut butter on your pancakes and top with chocolate chips. There’s your classic peanut butter (crunchy or creamy), but almond or hazelnut are tasty options as well!

Ice Cream, Cinnamon Crumble and Nuts– If you want to turn your pancakes into dessert, top them with vanilla ice cream and a simple crumble of butter (or non-dairy spread), cinnamon, brown sugar and gluten free 1 to 1 flour. Top the ice cream with the crumble and pecans or walnuts.

Making Ahead, Storing and Reheating Leftover Pumpkin Pancakes

Mix Dry Ingredients Ahead of Time – Save time by mixing the dry ingredients together ahead of time. I like to do this the night before I make them.

*** Do not mix the wet ingredients ahead of time. Once you make the batter, you’ll want to make the pancakes right away so they fluff up nicely.

Make Pancakes Ahead of Time – These pumpkin pancakes are fantastic leftover, so go ahead and make them ahead of time!

Storing Leftovers – You can store the leftover pancakes in the fridge for up to 3 days or the freezer for up to 3 months. In the fridge, I recommend storing them in a plastic baggie, removing all of the air to keep them moist and fresh. In the freezer, double up the baggies to avoid freezer burn.

Reheating Leftovers – The best way to reheat these is in the toaster. I absolutely love the slight crisp it gives to the outside of the pancakes.

Thank you for making these absolutely delicious pumpkin pancakes with me! Let me know what you think in the comments below!

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This butternut squash recipe will warm you right upwith its autumn spices and just the right amount of sweetness.

I love this time of year and all the great recipes that come along with it. Squash is no exception, friends! This butternut squash recipe is a staple in our household each fall. It’s tender and covered with sweetness and spice to make the BEST warm and cozy autumn comfort food. Come with me and I’ll show you what’s in it, how to make it (it’s so easy) and more!

Why You’ll Love this Butternut Squash Recipe

• It’s extremely simple to make.
• This recipe makes a perfect side dish for your fall meal.
• The buttery cinnamon and nutmeg coating has just the right amount of spice.
• You’ll love how the brown sugar adds sweetness to the tender squash.

What’s in this Recipe

Butternut Squash

Use one butternut squash to serve about four people. Cut it into ¾ inch to 1 inch pieces and remove the skin.

• Speed it up: Grocery stores often carry precut butternut squash in their refrigerated produce section if you want to save a little time.

Butter

The buttery flavor is a delicious coating to the squash.

• Change it up: Use a non-dairy buttery spread for dairy free or olive oil for a healthy choice. It’s quite tasty, whichever way you make it!

Cinnamon – For nice flavor and spice. The fragrance of the squash when it’s baking is quite lovely thanks to the cinnamon. Yum!

Nutmeg – For a little extra spice.

Brown Sugar – To add a little sweetness.

Salt –Just a touch to bring out the flavor and sweetness of the other ingredients.

How to Make this Butternut Squash Recipe

1. The first thing I do is preheat the oven to 400 degrees.

2. Then, I rinse and dry the squash and cut it into ¾ -1 inch pieces. To achieve this, I first cut the squash in half and scrape out the seeds and guts. I then chop each half into smaller slices and cut the skin off. Then I do a final chop or two until I reach the ¾-1 inch size.

3. After the squash is cubed, I melt the butter and gently mix it together until all pieces of squash are well coated.

4. I then sprinkle the cinnamon, nutmeg, brown sugar, and salt over the squash and again gently mix it all together until the spices and sugar combine with the butter and evenly coat the squash.

5. Next, I place the squash on a large baking sheet and bake it in the oven for 20-25 minutes until the squash is easily pierced with a fork, but still has good structure. I like to check it at 18 minutes to see where it’s at and with my oven, it’s usually ready at about 22 minutes. Cooking time can vary by oven, but also size of squash pieces, with smaller pieces baking faster, of course. Avoid baking it too long so it doesn’t become mushy.

6. When it’s finished, I remove it from the oven, inhale the wonderful scent that makes the house smell amazing, dish it up, and dig in. It’s SO good.

How to Pick Out a Butternut Squash

To find a squash that’s ripe and ready, choose a one that is beige or tan in color with no green. It should have a little weight or heaviness to it. Overripe squash is lighter in weight.

What Goes Well with this Squash Recipe

Pork – This is my favorite meat to serve as a main dish with this butternut squash recipe. Sometimes I make simple pork chops on the stovetop and other times I serve it with pork tenderloin. Pork chops are great with just salt and pepper or with apple sauce.

Turkey – This recipe also goes well alongside turkey as the main dish. It makes a great Thanksgiving side dish!

Green Beans – This is a great vegetable side dish to round out a meal with the squash and a main dish. Like the port chops, I like to keep the seasoning on the green beans simple.

Salad – A simple side salad is another vegetable option. Dried cranberries, nuts and cheese go well on a salad alongside this dish.

*** Stay tuned for my fall salad recipe with chilled butternut squash!

Prepping, Making Ahead and Storing Leftovers

Making Ahead

This recipe can be made ahead and stored in the refrigerator before serving. If your goal for making it ahead is to save time, simply pre-chopping the squash and storing it in the fridge until you are ready to bake it is an option. As mentioned, pre-chopped butternut squash is often available at your local market as well.

Storing Leftovers

Leftovers can be stored in the refrigerator for three to four days. I do not recommend freezing baked squash, but storing raw cubed squash in the freezer for up to three months is an option. I recommend double bagging it to avoid freezer burn. Allow it to thaw completely in the refrigerator before baking.

Reheating Leftovers

Leftover baked squash can be rewarmed in the oven or microwave. If you decide to use the microwave, stir halfway through rewarming.

Thank you for baking this delightful butternut squash recipe with me! Let me know what you think in the comments below.

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