Roasted Squash Salad Recipe

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

Arrange squash on baking sheet in one layer. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper; toss well.

Roast squash until deep golden in color, about 20 minutes. Remove from oven and let cool for 3 minutes.

Place watercress in a large bowl; drizzle with remaining olive oil and vinegar; toss well. Add roasted squash and toss to combine.