Name: Roasted Squash and Shallots with Pineapple and Honey-Lime Dressing
Total time: 1 h
Cuisine: Thai
Ingredients: 3 tablespoons pineapple juice; 3 tablespoons lime juice (2 limes); 2 tablespoons honey; 2 tablespoons vegetable oil; 2 teaspoons fish sauce; 1/2 teaspoon kosher salt; 2 tablespoons vegetable oil; 2 tablespoons honey; 11/2 teaspoons kosher salt; 1/2 teaspoon pepper; 1 (2-pound) butternut squash; 6 large shallots, quartered lengthwise through root end; 6 canned pineapple rings; 4 scallions, sliced thin; ¼ cup fresh Thai basil leaves, torn; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves, torn; 1-2 Thai chiles, stemmed and sliced thin

Roasted Squash and Shallots with Pineapple and Honey-Lime Dressing

By Nik Sharma

Published 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 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 thin¼ cup fresh Thai basil leaves, torn¼ cup fresh cilantro leaves ¼ cup fresh mint leaves, torn1-2 Thai chiles, stemmed and sliced thin

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.

for the dressing

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.

for the salad

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.