Step 1

Heat oven to 400 degrees Fahrenheit.

Step 2

Remove the top and bottom of the squash with a sharp knife and discard in the compost or trash bin.

Step 3

Cut the butternut squash in half. Place each half, flat side down, on the cutting board. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.

Step 4

Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.

Step 5

Cut each half of the squash into slices and then cut those slices into chunks. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.This recipe calls for 5-6 heaping cups of cubed butternut squash.

Step 6

Place the cubed butternut squash onto a large baking sheet. Drizzle 2 Tbsp. olive oil over the butternut squash and toss to coat. Alternately, you can spread the butternut squash out across two smaller baking sheets.

Step 7

Sprinkle 1 tsp. each smoked paprika and garlic powder, along with ¼ tsp. each kosher salt and pepper over the butternut squash. Toss until completely combined.

Step 8

Place the baking sheet in the oven and roast the butternut squash for 22-25 minutes, or until tender. Baking times may vary slightly.

Step 9

The squash should be tender, but not mushy, and easily pierced with a knife when done. Remove the pan when finished and set aside to cool.

Step 10

Combine 2 Tbsp. olive oil, 2 Tbsp. lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. maple syrup, ¼ tsp. kosher salt and a pinch of pepper in a small bowl.

Step 11

Whisk all of the ingredients together until combined using a small whisk or fork.

Step 12

Place a small cast iron skillet or small pan on the stove top. Pour ¾ cup of unsalted walnuts (or nuts of choice) into the pan.

Step 13

Heat to medium-low and toast the nuts for 5-6 minutes, stirring occasionally to prevent them from burning. Remove the pan from the heat after the walnuts are toasted.

Step 14

Place 5 oz. of your favorite hearty greens (such as arugula, spinach, kale, or Swiss chard) in a large mixing bowl.

Step 15

Drizzle as much or as little of the dressing as you like over the salad and toss until completely coated.

Step 16

To Serve: Pour the dressed salad out onto a serving platter or into a large serving bowl. Place the cooled roasted butternut squash on top of the greens. Add the 3/4 cup toasted walnuts and 3/4 cup crumbled feta cheese on top of the salad.