Roasted Butternut Squash Salad

How to Make It

1. Step

Preheat oven to 375°F.

2. Step

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.

3. Step

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.

4. Step

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.

Ingredients

1 medium 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

Roasted Butternut Squash Salad

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