Ingredients
- 4 cups butternut squash, pre-chopped
- 2 tbsp olive oil
- ¾ tsp chili powder
- ½ cup fresh cilantro
- 1 ⅔ limes
- 1 tsp honey
- 8 cups lettuce
- 2 cups canned pinto beans
- ½ cup pumpkin seeds
- 1 cup feta
Directions
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Step 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.
In this recipe- 4 cups butternut squash, pre-chopped
- 2 tbsp olive oil
- ¾ tsp chili powder
-
Step 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.
In this recipe- 2 tbsp olive oil
- ½ cup fresh cilantro
- 1 ⅔ limes
- 1 tsp honey
-
Step 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.
In this recipe- 4 cups butternut squash, pre-chopped
- 8 cups lettuce
- 2 cups canned pinto beans
- ½ cup pumpkin seeds
- 1 cup feta
If you're using whole butternut squash, here's a full demo for cutting and peeling butternut squash.