2cupsbutternut squashcubes (peeled, deseeded and cut into bite-sized cubes) 400g
1tablespoonoil
1tablespoonmaple syrup
⅛teaspoonsalt
⅛teaspoonblack pepper
For the salad:
6ounceslettucemixed leaves 170g
2tablespoonsfeta cheesecrumbled or vegan feta
2tablespoonspomegranate seeds
1tablespoonpumpkin seeds
Chili Lime Dressing
3tablespoonsextra virgin olive oil
1tablespoonlime zest
1tablespoonlime jui9ce
1clovesgarlicminced
½teaspoonchili powder(mild or hot)
½teaspoonkosher salt
½teaspoonmaple syrup(or honey)
Instructions
Preheat the oven to 400° F (200°C).
Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds.
Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut into ½-inch cubes
Mix the oil, maple syrup, salt and pepper in a large bowl, then add the squash and use your hands to coat the slices well. Place the butternut slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
Place into the oven and roast for 10 minutes, then flip each piece over and roast for a further 5 minutes or until golden brown.
Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash.
Sprinkle with the crumbled feta, pomegranate seeds, and pumpkin seeds.