Creamy Roasted Butternut Squash Salad

This creamy roasted butternut squash salad is a lighter, lower carb take on the viral potato salad. It is slightly sweet, nutty, and so delicious tossed in a creamy herb yogurt dressing. It's also higher protein from the creamy greek yogurt and a nice amount of crunch from the cucumbers and onion.

By @shredhappens

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 1 large butternut squash
• 2 tbsp olive oil
• 1 to taste salt
• 1 to taste pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tbsp cornstarch
• 1 optional Parmesan
• 0.75 cup plain Greek yogurt
• 3.5 tbsp mayo
• 1 whole lemon
• 2 whole garlic cloves
• 2.5 tbsp fresh chopped dill
• 2.5 tbsp chives
• 0.5 whole cucumber
• 0.5 whole small red onion
• 1 to taste salt
• 1 to taste pepper
• 1 extra for garnish dill
• 1 extra for garnish chives
• 1 optional feta

Instructions

1. Preheat oven to 425°F. Line a large baking sheet.
2. Peel and cube 1 large butternut squash into 1-inch pieces. Pat dry with paper towels to absorb excess moisture.
3. Drizzle with 2 tbsp olive oil, season with a generous amount of salt and pepper, 1 tsp garlic powder, and 1 tsp sweet paprika, and optional, 1 tbsp cornstarch (optional for crispier edges) or you can use freshly grated Parmesan. Spread in a single layer with space between pieces.
4. Roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crisp, broil for 2-3 mins at the end.
5. While the squash roasts, make the dressing by mixing 3/4 cup plain Greek yogurt, 3-4 tbsp mayo, juice of 1 lemon, 2 minced garlic cloves, 2-3 tbsp fresh chopped dill, 2-3 tbsp chives, 1/2 cucumber finely diced, 1/2 small red onion finely diced, salt and pepper.
6. Let the roasted squash cool for 5 mins, then toss gently with the dressing.
7. Garnish with extra dill and chives, and optional, you can always sprinkle feta on top.
8. Enjoy your creamy roasted butternut squash salad.