Squash Salad with Oranges and Olives

10 days until Thanksgiving.  Are you ready? 19 days until Dec 1st. . that is scary!

This year we are hosting Thanksgiving at our house with a small little group. It should be lots of fun. I usually do Turkey and ribs for Thanksgiving  but i have decided to skip the ribs this year. With an 8 months old in the house, something has to go.

I have been experimenting with some new side dishes, still not decided which ones i will serve but this Squash Salad with Oranges and Olives is delicious.  Very refreshing and also filling. Could be a great little side dish to your Thanksgiving table.

There are a few things that are must haves for Thanksgiving (my husband says so).   We are doing the Turkey of course, with the best stuffing, and mashed potatoes and gravy. Then my husband’s mother always made this traditional carrot pudding cake so we have to have that – i love this tradition, you can eat it instead of bread or even serve as dessert.  We eat it instead of bread.  Then the other thing that is a must for me are the cranberry orange molds – these are to die for.  I usually make more and eat them as dessert days after Thanksgiving.  They are so good.

Those are the things that are set for right now.  A few of the guests are bringing side dishes and desserts.  So we should have a pretty full table.

What are some of your thanksgiving dishes that are must haves every year. Feel free to add links.

Print Recipe

Squash Salad with Oranges and Olives

Yield: 6 servings

Prep Time: 45 minutes


1 large 17 oz (500g) butternut squash

2 small shallots

½ cup olives (without pits)

Olive oil

1 orange

½ cup nuts (optional)

1 cup parsley, chopped

salt och pepper


Preheat the over to 350F.

Clean the squash and cut into ½ inch squares. Put onto a cookie sheet. Then chop the shallots and add to the cookie sheet. Zest the full orange peel and also add to the shallot and squash.

Cut the olives in half and add to the cookies sheet, and then add salt and pepper. Sprinkle some olive oil all over and make sure everything is incorporated.

Bake in the oven until your squash is soft but not mushy. About 30 minutes.

While it is baking peel the skin off of the orange and then cut the orange into ½ inch pieces and put into a serving bowl.

Chop the parsley and mix in with the orange.

Once the squash is done, remove from oven and add to the oranges and parsley. Mix well. Then sprinkle with some nuts of your choice (optional).

Taste if you need to add any more salt.

Enjoy as a refreshing side dish.

Adapted from: Allt om Mat

One Year Ago: Pumpkin Mint Chocolate Chip Cookies
Two Years Ago: Turkey Stuffing