40 minsDinner

Chili-lime roasted butternut squash & pinto bean salad

Makes: four servings
Makes: four servings


  • 4 cups butternut squash, pre-chopped
  • 2 tbsp olive oil
  • ¾ tsp chili powder
  • ½ cup chopped cilantro
  • 1 ⅔ limes
  • 1 tsp honey
  • 8 cups lettuce
  • 2 cups canned pinto beans
  • ½ cup pumpkin seeds
  • 1 cup feta


  1. Preheat oven to 400 degrees F. Cut butternut squash into thin (1/2-inch) slices. In a large bowl, combine butternut squash, 2 tsp olive oil, the chili powder and a pinch of salt and pepper. Toss until well coated, then spread in a single layer on a baking sheet. Bake until soft and lightly browned, about 20 minutes. Remove and let cool to room temperature.

  2. Meanwhile, finely chop cilantro. In a small bowl, whisk together 2 tbsp lime juice, cilantro, honey, remaining 4 tsp olive oil and salt and pepper to taste.

  3. Chop or tear lettuce into bite-sized pieces and place in a salad bowl. Top with pinto beans, pumpkin seeds, crumbled feta and butternut squash. Drizzle with dressing and serve.