Roasted Butternut Squash and Steak Salad [Intro to Cooking]

A refreshing and nutritious way to ease into fall. Buttery bib lettuce topped with sweet butternut squash, tangy goat’s milk cheese, all topped with a warm bacon vinaigrette.


  • 1 butternut squash
  • flank steak
  • mixed greens or bib lettuce
  • 1 c. goat’s cheese
  • 3 tbsp. olive oil

Cook time: 1 hour
Yield: 2


  1. After slicing squash in half, lay flesh side up in a roasting pan. drizzle lightly with olive oil, maple syrup, salt and pepper.
  2. Roast, uncovered, in a 375 F oven for 45 minutes.
  3. While the squash is cooking, wash and dry lettuce thoroughly. arrange in serving bowl.
  4. Prepare a marinade of garlic powder, lemon juice, cayenne pepper, olive oil, and salt. Set the steak to marinate in a covered bowl.
  5. When squash is finished, remove the skins and roughly dice the flesh. Place on top of the lettuce, and top with crumbled goat’s cheese.
  6. Sear steak in a very lightly oiled skillet over high heat. Steak should cook for about 2 minutes on each side, then place under the broiler for about 3 minutes. Remove steak from heat. Allow the steak to rest for about 2 minutes, then slice against the grain.
  7. Top the salad with steak and dressing. Serve immediately.


  • 3 tbsp bacon renderings
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Heat in a microwaveable dish for about 30 seconds, mix thoroughly.

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