Ingredients
Equipment
Method
Preparation
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- Toss cubed butternut squash and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper.
- Arrange butternut squash in a single layer on the baking sheet. Roast for 20-30 minutes, until softened.
- Combine all salad dressing ingredients in a mason jar. Whisk well with a fork until emulsified. Add more lime juice to taste.
- Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water.
- Combine all the salad ingredients in a large serving bowl. Add the dressing (just enough). Toss to combine.
- When serving, top with fresh thyme leaves.
Nutrition
Notes
Feel free to swap butternut squash for roasted sweet potatoes or add grilled chicken for extra protein. Customize with different nuts or herbs as desired.
