Roasted Butternut Squash Salad
Active Time: 20 mins
Total Time: 1 hr 30 mins
Ingredients
Butternut squash (about 2 1/2 pounds), halved lengthwise and seeded
3 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
½ teaspoon salt plus a pinch, divided
¼ teaspoon ground pepper
⅓ cup pepitas
¼ teaspoon garlic powder
¼ teaspoon paprika
3 tablespoons honey, preferably wildflower
2 tablespoons chopped Calabrian chile peppers
½ cup dried sour cherries
2 tablespoons chopped fresh herbs, such as mint, basil, parsley and/or chives
Directions
Preheat oven to 375°F.
Arrange squash halves, cut-side up, on a baking sheet. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until tender, 45 minutes to 1 hour. Set aside to cool completely, about 30 minutes. Peel the squash and cut into bite-size pieces.
Meanwhile, toss pepitas with 1 teaspoon oil, garlic powder, paprika and pinch of salt. Spread evenly on a rimmed baking sheet. Roast for 5 minutes. Transfer to a small bowl to cool.
Whisk honey, chile peppers and the remaining 2 tablespoons oil in a large bowl until well combined. Add the squash and the remaining 1/4 teaspoon salt and toss to combine. Serve the squash topped with the pepitas, dried cherries and herbs.
Nutrition Facts (Serving Size 2/3 cup): calories 267 / total carbohydrate 37g / dietary fiber 4g / total sugars 18g / added sugars 11g / protein 5g / total fat 12g / saturated fat 2g / sodium 273mg / potassium 639mg