Chili-Lime Roasted Butternut Salad

INGREDIENTS

• 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Salt and pepper
• 3 tablespoons lime juice (from 2 limes)
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• 2 hearts romaine lettuce, leaves separated, larger leaves torn
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 3/4 cup crumbled Cotija cheese (3 ounces)