Orange Glazed Ham with Spring Salad

The first time I made this Orange Glazed Roasted Butternut Squash with Spring Salad, it was for a breezy spring brunch with friends. Honestly, I was a little nervous about serving a primarily vegetable-based dish as the centerpiece, especially since I’m known for my heartier, more traditionally ‘brunchy’ offerings. However, from the moment it graced the table, the vibrant colors of the salad and the glistening, caramelized butternut squash were undeniably inviting. The aroma, a delightful mix of sweet orange and earthy herbs, filled the air and sparked immediate interest. The first bite was a revelation – the tender, slightly sweet butternut squash, perfectly balanced by the tangy, bright orange glaze, and then the crisp, refreshing crunch of the spring salad with its herbaceous dressing. It was an explosion of flavors and textures that felt both comforting and invigorating. My friends were completely smitten, many declaring it the highlight of the meal, and even the self-proclaimed meat-lovers were asking for seconds! It was a resounding success and has since become a staple spring and Easter dish in my home. This recipe is not just delicious; it’s a celebration of spring, a vibrant and healthy meal that’s sure to impress everyone at your table.

Ingredients

• Butternut Squash: (2 medium, about 3-4 pounds total) – Provides a sweet and slightly nutty base, acting as the “ham” in this vegetarian interpretation. Choose firm squash without blemishes for the best flavor and texture.
• Fresh Orange Juice: (1 cup, from about 4-5 oranges) – Forms the base of the vibrant glaze, adding sweetness and citrusy tang. Freshly squeezed juice is crucial for the best flavor.
• Orange Zest: (2 tablespoons, from about 2 oranges) – Enhances the orange flavor of the glaze with aromatic oils, adding depth and complexity. Use organic oranges if possible, and zest only the outer orange part, avoiding the bitter white pith.
• Maple Syrup: (1/4 cup) – Sweetens the glaze naturally and adds a touch of caramel-like richness. Pure maple syrup is recommended for its superior flavor and health benefits.
• Apple Cider Vinegar: (2 tablespoons) – Balances the sweetness of the glaze with a tangy counterpoint, adding complexity and preventing it from being cloying.
• Soy Sauce or Tamari: (2 tablespoons) – Adds umami and savory depth to the glaze, creating a more complex flavor profile. Tamari is a gluten-free option.
• Fresh Ginger: (1 tablespoon, grated) – Provides a warm, spicy note that complements the orange and butternut squash, adding another layer of flavor complexity.
• Garlic: (2 cloves, minced) – Adds savory depth and aromatic complexity to the glaze, enhancing the overall flavor profile.
• Olive Oil: (3 tablespoons, divided) – Used for roasting the butternut squash and for the salad dressing, providing healthy fats and flavor. Extra virgin olive oil is recommended for its richer taste and health benefits.
• Mixed Spring Greens: (8 ounces) – Forms the base of the fresh and vibrant salad, providing a light and crisp counterpoint to the rich butternut squash and glaze. Choose a mix with a variety of textures and flavors, like baby spinach, arugula, and romaine lettuce.
• Asparagus: (1 pound, trimmed and blanched) – Adds a tender-crisp texture and a slightly bitter, spring-like flavor to the salad. Blanching brings out its bright green color and tenderizes it.
• Radishes: (1 bunch, thinly sliced) – Provides a peppery bite and a crisp texture, adding a refreshing element to the salad.
• Snap Peas: (1 cup, trimmed) – Adds a sweet, crunchy texture and a vibrant green color to the salad, enhancing its spring appeal.
• Feta Cheese: (4 ounces, crumbled) – Offers a salty, tangy, and creamy element to the salad, complementing the sweetness of the squash and glaze. For a vegan option, omit the feta or use a vegan feta alternative.
• Fresh Mint: (1/4 cup, chopped) – Adds a refreshing, cooling, and aromatic element to the salad and dressing, enhancing its spring flavors.
• Fresh Dill: (1/4 cup, chopped) – Provides a delicate, herbaceous, and slightly citrusy flavor to the salad and dressing, complementing the orange glaze.
• Lemon Juice: (2 tablespoons, freshly squeezed) – Adds brightness and acidity to the salad dressing, balancing the richness of the olive oil and enhancing the fresh flavors.
• Dijon Mustard: (1 teaspoon) – Emulsifies the salad dressing and adds a subtle tangy depth.
• Salt and Black Pepper: To taste – Enhances the flavors of all the ingredients and balances the overall taste of the dish.

Instructions

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Wash and peel the butternut squash. The peeling can be a bit tricky, so use a sturdy vegetable peeler or a sharp knife to carefully remove the skin. Once peeled, cut the squash in half lengthwise. Scoop out the seeds and stringy pulp using a spoon. Cut each half into slices that are about 1-inch thick. Try to keep the slices relatively uniform in size for even roasting.
2. Roast the Butternut Squash: In a large bowl, toss the butternut squash slices with 2 tablespoons of olive oil, salt, and pepper. Spread the squash slices in a single layer on a large baking sheet. Make sure they are not overcrowded, as this can cause them to steam rather than roast. You may need to use two baking sheets. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized. You should be able to easily pierce it with a fork.
3. Make the Orange Glaze: While the butternut squash is roasting, prepare the orange glaze. In a medium saucepan, combine the fresh orange juice, orange zest, maple syrup, apple cider vinegar, soy sauce (or tamari), grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 15-20 minutes, or until the glaze has reduced and thickened slightly. It should be syrupy enough to coat the back of a spoon. Stir occasionally to prevent sticking and burning. Taste and adjust sweetness or tanginess as needed. If you prefer a thicker glaze, you can simmer it a little longer.
4. Glaze the Roasted Butternut Squash: Once the butternut squash is roasted and tender, remove it from the oven. Increase the oven temperature to 425°F (220°C). Pour the orange glaze evenly over the roasted butternut squash slices, ensuring each slice is well coated. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the glaze is nicely caramelized and sticky. Keep a close eye on it during this step to prevent the glaze from burning. The edges of the squash should become beautifully browned and the glaze should be glistening.
5. Blanch the Asparagus: While the butternut squash is glazing, prepare the asparagus. Bring a pot of salted water to a boil. Add the trimmed asparagus spears and blanch for 2-3 minutes, until they are bright green and tender-crisp. Immediately transfer the asparagus to an ice bath (a bowl of ice water) to stop the cooking process and preserve their vibrant color and crispness. Once cooled, drain the asparagus and pat it dry with paper towels. Cut the asparagus into 1-inch pieces.
6. Prepare the Spring Salad Dressing: In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, Dijon mustard, chopped fresh mint, chopped fresh dill, salt, and pepper. Whisk vigorously until the dressing is well emulsified and slightly thickened. Taste and adjust seasonings as needed. You can add a pinch of sugar or honey if you prefer a slightly sweeter dressing.
7. Assemble the Spring Salad: In a large bowl, combine the mixed spring greens, blanched asparagus pieces, thinly sliced radishes, and snap peas. Gently toss the salad ingredients together. Just before serving, drizzle about half of the dressing over the salad and toss gently to coat. You can add more dressing to taste, but start with less and add more as needed to avoid overdressing the salad.
8. Serve: Arrange the dressed spring salad on a large platter or individual plates. Place the glazed roasted butternut squash slices on top of the salad. Crumble feta cheese over the salad and butternut squash. Garnish with extra fresh mint and dill sprigs, if desired. Serve immediately while the butternut squash is warm and the salad is fresh and crisp. Offer any remaining dressing on the side.

Nutrition Facts

Serving Size: 1 serving (approximately 1/6th of the recipe)
Calories per Serving: Approximately 450-500 kcal

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Approximate Nutrition Facts per Serving (Estimates):

• Calories: 480 kcal
• Protein: 10g
• Fat: 25g

Preparation Time

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

This Orange Glazed Roasted Butternut Squash with Spring Salad recipe is wonderfully balanced in terms of preparation. The initial prep work, including peeling and cutting the squash and preparing the vegetables, takes about 30 minutes. The roasting and glazing process takes approximately 45 minutes in the oven, allowing you to focus on other tasks or relax while it cooks. The spring salad components are quick to assemble, making it a relatively efficient recipe for a flavorful and impressive meal. While it requires a bit of active cooking time, the result is well worth the effort, offering a delicious and healthy dish perfect for special occasions or a delightful weeknight dinner.

How to Serve

This Orange Glazed Roasted Butternut Squash with Spring Salad is versatile and can be served in various ways:

• As a Main Course:
  • Spring Brunch or Lunch: Perfect as the star dish for a light yet satisfying spring brunch or lunch.
  • Vegetarian Dinner: A flavorful and substantial vegetarian main course for a weeknight dinner or a more formal occasion.
  • Easter or Holiday Meal: An excellent vegetarian centerpiece for Easter, Thanksgiving, or Christmas dinner, especially for those who prefer a lighter option alongside traditional fare.
• As a Side Dish:
  • Accompaniment to Grilled Protein: Serve alongside grilled chicken, fish, or tofu to add a vibrant and flavorful vegetable component to the meal.
  • Part of a Vegetarian Feast: Include it as part of a larger vegetarian or vegan buffet spread, offering a balance of sweet, savory, and fresh flavors.
• Serving Suggestions:
  • Warm or Room Temperature: The butternut squash is best served warm, allowing the glaze to be slightly sticky and the squash tender. The salad is best served fresh and slightly chilled or at room temperature.
  • Individual Plates or Platter: Arrange on individual plates for a more formal presentation, or serve family-style on a large platter for a more casual gathering.
  • Garnish: Garnish with extra fresh mint and dill sprigs, a sprinkle of extra feta cheese, or a drizzle of balsamic glaze for added visual appeal and flavor.
  • Complementary Sides: Consider serving with crusty bread for soaking up the delicious glaze and salad dressing, or a side of quinoa or couscous for a heartier meal.
  • Wine Pairing: Pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio, or a light-bodied rosé. For a non-alcoholic option, try sparkling water with a slice of orange or lemon.

Additional Tips

1. Roast Squash Evenly: To ensure even roasting, cut the butternut squash slices into uniform thickness. If some slices are thicker than others, they will cook unevenly. Arrange them in a single layer on the baking sheet, avoiding overcrowding, which can lead to steaming instead of roasting.
2. Customize the Glaze: Feel free to adjust the sweetness and tanginess of the orange glaze to your preference. If you prefer a sweeter glaze, add a bit more maple syrup. For a tangier glaze, add a touch more apple cider vinegar or lemon juice. You can also experiment with adding a pinch of red pepper flakes for a subtle spicy kick.
3. Make it Vegan: To make this recipe vegan, simply omit the feta cheese. The dish is delicious without it, and the flavors of the butternut squash, glaze, and salad are robust enough on their own. You could also substitute the feta with a sprinkle of toasted nuts or seeds for added texture and flavor.
4. Prepare Ahead: You can roast the butternut squash and make the orange glaze ahead of time. Store them separately in the refrigerator for up to 2 days. Reheat the butternut squash in the oven at 350°F (175°C) until warmed through and the glaze is sticky again. Prepare the salad dressing in advance as well; it can be stored in the refrigerator for up to 3 days. Assemble the salad just before serving to ensure it stays fresh and crisp.
5. Blanch Asparagus Perfectly: Don’t over-blanch the asparagus! 2-3 minutes in boiling water is usually sufficient for tender-crisp asparagus. Immediately plunging it into an ice bath is crucial to stop the cooking process and maintain its bright green color and crisp texture.
6. Herb Variations: While mint and dill are wonderful in this spring salad, you can experiment with other fresh herbs like parsley, chives, or tarragon. Choose herbs that complement the citrusy flavors and spring vegetables.
7. Add More Vegetables to the Salad: Feel free to customize the spring salad with other seasonal vegetables you enjoy. Consider adding thinly sliced cucumbers, bell peppers, cherry tomatoes, or shaved fennel for extra flavor and texture.
8. Nutty Crunch: For added texture and flavor, toast some nuts or seeds like pecans, walnuts, or pumpkin seeds and sprinkle them over the salad and butternut squash before serving. This adds a delightful crunchy element and complements the other flavors beautifully.

FAQ Section

Q1: Can I make this recipe gluten-free?
A: Yes, this recipe can easily be made gluten-free. Simply ensure you use tamari instead of soy sauce in the orange glaze, as tamari is typically gluten-free (always double-check the label to be sure). All other ingredients in the recipe are naturally gluten-free.

Q2: I don’t have maple syrup. Can I use another sweetener?
A: Yes, you can substitute maple syrup with other liquid sweeteners like honey, agave nectar, or brown rice syrup. Honey will add a slightly different flavor profile but still work well. Agave will be sweeter than maple syrup, so you might want to reduce the amount slightly. Brown rice syrup is less sweet and will have a milder flavor.

Q3: Can I use frozen butternut squash?
A: Fresh butternut squash is highly recommended for the best flavor and texture when roasting. Frozen butternut squash tends to be more watery and may not caramelize as well. If you must use frozen, thaw it completely and pat it very dry before roasting to remove excess moisture. Roasting time may also need to be adjusted.

Q4: Is it necessary to blanch the asparagus?
A: Blanching asparagus is recommended to achieve a tender-crisp texture and vibrant green color, which is ideal for a spring salad. However, if you prefer, you can skip blanching and add raw asparagus to the salad, especially if you enjoy a very crunchy texture. Alternatively, you could quickly sauté or grill the asparagus for a slightly different flavor and texture.

Q5: Can I make the orange glaze ahead of time?
A: Yes, the orange glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a saucepan or microwave before glazing the roasted butternut squash.

Q6: What if I don’t have fresh ginger? Can I use ground ginger?
A: Fresh ginger provides a brighter and more pungent flavor, but you can substitute it with ground ginger in a pinch. Use about 1 teaspoon of ground ginger for every tablespoon of fresh grated ginger. Keep in mind that the flavor will be slightly less vibrant and fresh.

Q7: Can I add protein to this salad to make it a complete meal?
A: Absolutely! To make this salad a more substantial meal, you can add protein. Great options include grilled or roasted chickpeas, lentils, white beans, tofu, or tempeh. For a non-vegetarian option, grilled chicken or shrimp would also pair well.

Q8: How long will the leftovers last?
A: The leftover roasted butternut squash and spring salad are best enjoyed within 1-2 days. Store the glazed butternut squash and dressed salad separately in airtight containers in the refrigerator. The salad may lose some of its crispness over time, but the flavors will still be delicious. It’s best to dress only the portion of salad you plan to eat immediately to maintain optimal freshness.

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