Healthy Eats: A Great Use for Leftover Butternut Squash


Nov. 28 2013, Published 7:15 p.m. ET

Link to FacebookShare to XShare to FlipboardShare to Email

There are times when I think leftovers are the best part of Thanksgiving dinner, but if you find yourself with a container of roasted butternut squash and nary an idea of what to do with it, we’ve found a solution! Chef Molly McCook, co-owner and Executive Chef at Ellerbe Fine Foods in Dallas-Fort Worth, Texas provided a Roasted Butternut Squash Salad with Pomegranate Vinaigrette recipe for a POM Wonderful cookbook and the results are out of this world.

Article continues below advertisement

OK! News: 5 Things to Watch Thanksgiving Weekend

Roasted Butternut Squash and Israel Couscous Salad with Pomegranate Vinaigrette



1/2 cup arils from POM Wonderful Pomegranates or 1/2 cup POM POMS Fresh Arils

1 garlic clove, peeled

1/2 teaspoon kosher salt

1 tablespoon champagne vinegar

1/4 teaspoon black pepper

1/4 cup olive oil or vegetable oil blend

OK! News: Candace Cameron Bure Spills on Those Full House Reunions

Healthy Eats


1/2 cup arils from POM Wonderful Pomegranates or 1/2 cup POM POMS Fresh Arils

1 cup Israeli Couscous, cooked according to package

1-1/2 cups butternut squash, peeled and medium-diced

1 tablespoon extra virgin olive oil

1 cup Swiss chard, cut into ribbons

1 tablespoon vegetable oil

1 teaspoon kosher salt

pinch of black pepper

3 oz. feta cheese, crumbled


Vinaigrette: 1. Prepare fresh pomegranate arils, if necessary.* 2. Place the garlic and salt in a mortar and pound into a paste with the pestle. 3. Add 1/2 cup of arils to the mortar and gently crush, releasing the juice. 4. Transfer the contents to a medium size bowl and add the champagne vinegar and black pepper. 5. Slowly drizzle the oil into the mixture while continually whisking to form the vinaigrette.

Article continues below advertisement

Salad: 1. Preheat oven to 400°F. 2. Toss the butternut squash with the extra-virgin olive oil and spread onto a cookie sheet. 3. Place in the oven and roast for approximately 15 minutes or until fork tender. 4. Remove the squash from the oven and set aside.

To Finish: 1. Heat a medium skillet with the vegetable oil over high heat. Once the pan is hot, add the Israeli couscous, Swiss chard and butternut squash. 2. Sauté for approximately 3 minutes to wilt the greens and heat the couscous and squash. 3. Once the mixture is warm, transfer to the vinaigrette bowl and gently toss. 4. Season the salad with the chopped parsley, kosher salt and black pepper. 5. Transfer the salad to a serving platter and sprinkle with the feta cheese and the remaining 1/2 cup of arils.

What's your favorite use of Thanksgiving leftovers? Tell us in the comments or tweet @OKMagazine.


Want OK! each day? Sign up here!

More From OK! Magazine

    Opt-out of personalized ads

    © Copyright 2024 OK!™️. A DIVISION OF MYSTIFY ENTERTAINMENT NETWORK INC. OK! is a registered trademark. All rights reserved. Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Cookies Policy. People may receive compensation for some links to products and services. Offers may be subject to change without notice.