2 pounds butternut squash, peeled and cubed
1 Tbsp Ancho chile powder
4 Tbsp Newman’s Own® Lite Honey Mustard salad dressing
salt and pepper
1 ½ cup dried fruit and nuts
2 Tbsp chives, chopped
Preheat oven to 400. Toss squash with chili powder, 2 Tbsp honey mustard dressing, salt and pepper. Transfer to a baking sheet and bake for 20 minutes, or until tender.
Place squash in a bowl, adding cooking liquid. Add fruit and nuts, onions, and remaining dressing.
Serve at room temperature on a bed of crisp romaine lettuce.