Roasted Squash and Kale Salad

Preheat Oven to 400. Peel seen and cut 1 butternut squash into 1 " chunks. Toss with 2 TBSP olive oil, 1/3 tsp pepper, and pinch of sea salt. Bake for 25 minutes. Remove from oven and cool. Toss with 1 lb thinly sliced kale, 1 peeled, julienned cucumber, and 1/4 cup thinly sliced red onion. In blender puree 2 tsps sesame oil, 2 Tbsp nut butter (I used almond), 2 tsp fresh ginger and 1 1/2 Tbsp water. Drizzle salad with dressing.