Roasted Squash and Shallots with Pineapple and Honey-Lime Dressing
By Nik SharmaPublished on October 25, 2025
Time
1 hour
Yield
Serves 4
Ingredients
Dressing
3 tablespoons pineapple juice 3 tablespoons lime juice (2 limes)2 tablespoons honey 2 tablespoons vegetable oil 2 teaspoons fish sauce ½ teaspoon kosher saltRoasted Vegetables
2 tablespoons vegetable oil 2 tablespoons honey 1½ teaspoons kosher salt ½ teaspoon pepper 1 (2-pound) butternut squash 6 large shallots, quartered lengthwise through root endSalad
6 canned pineapple rings 4 scallions, sliced thin¼ cup fresh Thai basil leaves, torn¼ cup fresh cilantro leaves ¼ cup fresh mint leaves, torn1-2 Thai chiles, stemmed and sliced thinBefore You Begin
Use the juice from the can of pineapple rings in the dressing in step 2.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees.
- Whisk 3 tablespoons pineapple juice, 3 tablespoons lime juice, 2 tablespoons honey, 2 tablespoons vegetable oil, 2 teaspoons fish sauce, and ½ teaspoon kosher salt together in small bowl; set aside.
- Whisk 2 tablespoons oil, 2 tablespoons honey, 1½ teaspoons salt, and ½ teaspoon pepper together in large bowl. Peel 1 butternut squash, then cut in half lengthwise, remove seeds, and slice crosswise 1-inch-thick pieces. Add squash and 6 quartered large shallots and toss to coat. Divide vegetables evenly between 2 rimmed baking sheets, cut sides of shallots facing down. Roast until bottoms of vegetables are well browned, 25 to 30 minutes, switching and rotating pans halfway through.
- Arrange roasted vegetables and 6 canned pineapple rings on serving platter. Drizzle with dressing and sprinkle with 4 thinly sliced scallions; ¼ cup Thai basil leaves, torn; ¼ cup cilantro leaves; ¼ cup mint leaves, torn; and 1 thinly sliced Thai chile. Serve.
for the dressing
for the salad
Time
1 hourYield
Serves 4Ingredients
Dressing
3 tablespoons pineapple juice
3 tablespoons lime juice (2 limes)
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons fish sauce
½ teaspoon kosher salt
Roasted Vegetables
2 tablespoons vegetable oil
2 tablespoons honey
1½ teaspoons kosher salt
½ teaspoon pepper
1 (2-pound) butternut squash
6 large shallots, quartered lengthwise through root end
Salad
6 canned pineapple rings
4 scallions, sliced thin
¼ cup fresh Thai basil leaves, torn
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn
1-2 Thai chiles, stemmed and sliced thin
Ingredients
Dressing
3 tablespoons pineapple juice
3 tablespoons lime juice (2 limes)
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons fish sauce
½ teaspoon kosher salt
Roasted Vegetables
2 tablespoons vegetable oil
2 tablespoons honey
1½ teaspoons kosher salt
½ teaspoon pepper
1 (2-pound) butternut squash
6 large shallots, quartered lengthwise through root end
Salad
6 canned pineapple rings
4 scallions, sliced thin
¼ cup fresh Thai basil leaves, torn
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn
1-2 Thai chiles, stemmed and sliced thin
Ingredients
Dressing
3 tablespoons pineapple juice
3 tablespoons lime juice (2 limes)
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons fish sauce
½ teaspoon kosher salt
Roasted Vegetables
2 tablespoons vegetable oil
2 tablespoons honey
1½ teaspoons kosher salt
½ teaspoon pepper
1 (2-pound) butternut squash
6 large shallots, quartered lengthwise through root end
Salad
6 canned pineapple rings
4 scallions, sliced thin
¼ cup fresh Thai basil leaves, torn
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn
1-2 Thai chiles, stemmed and sliced thin
Why This Recipe Works
This festive, savory-sweet side is brightened by a tangy dressing, juicy pineapple rings, and loads of fresh herbs. To encourage browning, we tossed the butternut squash and shallots with a mixture of honey and oil before roasting. For a dressing with depth and a hint of savoriness, we spiked a mixture of honey, oil, and lime and pineapple juices with a dash of fish sauce. Scallions scattered over top along with cilantro, mint, and Thai basil added freshness and texture. A smattering of sliced Thai chiles brought pleasant heat and heightened all the flavors.
Before You Begin
Use the juice from the can of pineapple rings in the dressing in step 2.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees.
- Whisk 3 tablespoons pineapple juice, 3 tablespoons lime juice, 2 tablespoons honey, 2 tablespoons vegetable oil, 2 teaspoons fish sauce, and ½ teaspoon kosher salt together in small bowl; set aside.
- Whisk 2 tablespoons oil, 2 tablespoons honey, 1½ teaspoons salt, and ½ teaspoon pepper together in large bowl. Peel 1 butternut squash, then cut in half lengthwise, remove seeds, and slice crosswise 1-inch-thick pieces. Add squash and 6 quartered large shallots and toss to coat. Divide vegetables evenly between 2 rimmed baking sheets, cut sides of shallots facing down. Roast until bottoms of vegetables are well browned, 25 to 30 minutes, switching and rotating pans halfway through.
- Arrange roasted vegetables and 6 canned pineapple rings on serving platter. Drizzle with dressing and sprinkle with 4 thinly sliced scallions; ¼ cup Thai basil leaves, torn; ¼ cup cilantro leaves; ¼ cup mint leaves, torn; and 1 thinly sliced Thai chile. Serve.
for the dressing
for the salad
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