Food & Cooking Recipes Salad Recipes Chili-Lime Roasted Butternut Salad 3.4 (33) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 20, 2017 Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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