Food & Cooking Recipes Salad Recipes Chili-Lime Roasted Butternut Salad 3.4 (32) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2017 Rate Print Share Photo: Johnny Miller Prep Time: 15 mins Total Time: 40 mins Servings: 4 Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too. Ingredients 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into ½-inch slices ¼ cup extra-virgin olive oil, divided 1 teaspoon chili powder Salt and pepper 3 tablespoons lime juice (from 2 limes) ⅓ cup chopped fresh cilantro ¾ teaspoon honey 2 hearts romaine lettuce, leaves separated, larger leaves torn ¼ cup toasted pepitas (hulled pumpkin seeds) ¾ cup crumbled Cotija cheese (3 ounces) Directions Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing. Originally appeared: Everyday Food, December 2012 Rate It Print