Mobile Teaching Kitchen

Roasted Squash with Citrus Dressing


  • 2 Tbsp olive oil
  • 1 tsp crushed red pepper flakes
  • 1 large butternut squash or 2-3 smaller winter squashes, skin peeled and diced into bite-sized pieces
  • Salt and pepper to taste

For the dressing: 

  • Juice of 1 navel orange
  • 2 cloves garlic, minced
  • 1 Tbsp mustard
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • Salt and pepper to taste


  1. Preheat oven to 400° F.
  2. In a large bowl, toss diced squash with olive oil, salt, and pepper. Spread in an even layer on aparchment-lined sheet pan. Roast in the oven for 20 minutes or until the pieces begin to brown.
  3. While the squash is cooking, prepare the dressing: Add the orange juice, minced garlic, mustard, honey, olive oil, salt, and pepper into a large mixing bowl or a small container with a lid.
  4. Whisk or shake to combine. Taste and adjust seasoning.
  5. Once the squash is fork-tender, add to a large bowl and toss with dressing. Serve warm and enjoy!


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