Chili-Lime Roasted Butternut Salad

• 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Salt and pepper
• 3 tablespoons lime juice (from 2 limes)
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• 2 hearts romaine lettuce, leaves separated, larger leaves torn
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 3/4 cup crumbled Cotija cheese (3 ounces)

1. STEP 1
2. 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.
3. STEP 2
4. 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.

butternut, extravirgin olive oil, chili powder, salt, lime juice, fresh cilantro, honey, hearts romaine lettuce, cotija cheese

Taken from www.epicurious.com/recipes/member/views/chili-lime-roasted-butternut-salad-52878961 (may not work)