Roasted Butternut Squash and Satsuma Salad with Yogurt Dressing

Ingredients

Salad:

• 2 medium butternut squash, peeled and cut into ½-inch cubes
• 4 tbsp olive oil, divided
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper, to taste
• 3 Hatch chiles, thinly sliced
• 2 large or 3–4 small bell peppers, chopped
• 2 medium satsuma oranges, peeled and separated into segments

Yogurt dressing:

• ½ cup Greek yogurt
• 1 tbsp soy sauce
• 2½ tbsp balsamic vinegar
• 2½ tbsp maple syrup
• 2½ tbsp Dijon mustard

Instructions

1. Roast the squash:
1. Preheat oven to 425°F.
2. Toss butternut squash with 3 tbsp olive oil, thyme, salt, and pepper, then spread evenly on a rimmed baking sheet. and roast for 20 minutes. Toss, then continue roasting for 10 minutes more, until tender and lightly browned.

• Make the dressing:

While the squash roasts, whisk together Greek yogurt, soy sauce, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl. Cover and chill until ready to use.

• Fry the chiles:

In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add Hatch chiles and cook until browned and crisp. Transfer to a paper towel to drain.

• Assemble the salad:

In a large bowl, combine the roasted squash, bell peppers, satsuma segments, and yogurt dressing. Toss gently to coat.

• Finish and serve:

Top with the fried Hatch chiles. Serve warm or chilled.