ROASTED BUTTERNUT SQUASH WITH AVOCADO AND CILANTRO VINAIGRETTE

Serves 4-6, as a side

INGREDIENTS

-1 medium butternut squash

-1 Tbsp. olive oil, plus more for lightly coating squash

-1 lime, juiced

-2 Tbsp. cilantro

-Scant tsp. coriander

-1/8 – 1/4 tsp. cayenne

-1/4 tsp. smoked paprika

-1 1/2 tsp. honey

-1/2 avocado, diced and sprinkled with salt

-Dry roasted peanuts, handful

-Salt and pepper

INSTRUCTIONS

Preheat oven 400F. Remove ends from squash. Cut lengthwise, and discard seeds. Slice squash into 1/2-inch circles/semicircles. Season with salt and pepper. Bake 35-40 minutes, until squash are tender but not overly soft/mushy.

Meanwhile, whisk together oil, lime, cilantro, coriander, cayenne and smoked paprika to make dressing.

Once squash is finished, remove from oven, and cut into cubes while still warm. Then drizzle honey over top. Toss with dressing and avocado. Sprinkle peanuts on top, and serve.