Preheat oven to 425° F.
Prepare dressing by whisking in a bowl or shaking in a mason jar.
Prepare butternut squash and acorn squash.
Butternut squash: cut off the top and bottom, then slice in half. Place facedown on a microwave safe dish and heat for 2 minutes. Once cool, peel off the skin and cut into cubes.
Acorn squash: slice into rounds and scoop out the center with the seeds.
Place veggies on a baking sheet and drizzle a tiny bit of the dressing over the top. Use your hands to ensure that everything is evenly coated and not overlapping.
Bake for 20 minutes or until fork tender.
Assemble salad with desired toppings and dressing.
