Roasted Butternut Squash with Harissa-Lime Dressing
Ingredients
1mediumbutternut squashpeeled and cut into 1-inch cubes (about 6 cups)
5Tblsolive oildivided
1tspkosher salt
1/2tspground cumin
1/2tspground black pepper
For the Dressing
1Tblsharissa
1Tblsfresh lime joice
1clovegarlicgrated
For the Salad
1/4-1/2ccrumbled feta
3Tblstoasted pumpkin seeds (pepitas)
2Tblsfresh torn mint leavesoptional
Instructions
Preheat the oven to 425F. Spread the butternut squash on a rimmed baking sheet. Toss with 2 Tbls of the oil, 1/2 tsp salt, cumin and black pepper. Bake for 30-40 minutes, tossing halfway through. The squash should be tender and browned.
While the squash roasts, prepare the dressing by combining harissa, lime juice, grated garlic, remaining 1/2 tsp salt and 3 Tbls olive oil in a small bowl. Whisk to blend.
When the squash is browned to your liking, transfer to a bowl or platter. Drizzle the dressing over top and garnish with feta, pepitas and fresh mint (if using). Add another squeeze of fresh lime juice just before serving. Toss to combine.