CREAMY ROASTED BUTTERNUT SQUASH SALAD 🥗✨ This creamy roasted butternut squash salad is my lighter, lower carb take on the viral potato salad. It is fall and butternut squash is perfect right now. Its slightly sweet, nutty, and so delicious tossed in a creamy herb yogurt dressing. Its also higher protein from the creamy greek yogurt and a nice amount of crunch from the cucumbers and onion. Here’s how I made it: 1️⃣ Preheat oven to 425°F. Line a large baking sheet. 2️⃣ Peel and cube 1 large butternut squash into 1-inch pieces. Pat dry with paper towels to absorb excess moisture. 3️⃣ 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. 4️⃣ 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. 5️⃣ 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. 6️⃣ Let the roasted squash cool for 5 mins, then toss gently with the dressing. 7️⃣ Garnish with extra dill and chives, and optional, you can always sprinkle feta on top. It has all the creamy comfort of potato salad, but with that fall twist from the squash. If you make it, let me know what you think on SHREDHAPPENS. ENJOY! 🙌 . . . . #lowcarb #lowcarbrecipes #healthyrecipes #goodmoodfood #healthyfoodshare - @ketorecipes