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Herb Roasted Butternut Squash over Wilted Arugula

  • 2–3 cups cubed butternut squash
  • 2–4 Tablespoons Tuscan herb olive oil
  • 2-3 gloves garlic
  • 1/2 of red onion, sliced thin
  • 1 bunch arugula
  • 1/2 cup pecans
  • 1 Tablespoon maple syrup
  • Dijon vinaigrette (recipe follows)
  • Aged balsamic vinegar to drizzle
  • Optional: crumbled goat cheese or feta

Preheat oven to 400 degrees. Split butternut squash in half and scoop out seeds and stringy fiber. Peel each half with a vegetable peeler and cut into cubes of similar size.

Place squash on a baking sheet and drizzle with 2 Tablespoons of olive oil. Toss to evenly coat, adding more oil if needed. Press garlic through garlic press and toss with squash (or sprinkle with Roasted Garlic sea salt). Salt and pepper to taste and toss again. Roast in the oven for approximately 20 minutes, or until tender. Some pieces will be caramelized from roasting in the pan.

Meanwhile, toss maple syrup and walnuts in a heavy skillet on medium heat until syrup bubbles but does not burn. Remove and cool.

In large bowl, toss arugula and onions with a light coating of the Dijon vinaigrette. Place hot-out-of-the-oven squash on top of arugula and toss.

Greens will unevenly wilt for nice texture. Top with pecans and add optional crumbled cheese. Finish with a drizzle of your best aged balsamic vinegar. Serves 6 – 8

Jeff’s Shaken-not-Stirred Dijon Vinaigrette

  • 1 part lemon juice or flavored balsamic vinegar
  • 2 Tablespoons Dijon mustard for each lemon used
  • 2 parts extra-virgin olive oil (use your best olive oil)
  • Salt and pepper to taste

Pour juice or vinegar into a glass jar with lid. Add salt and pepper and shake to “melt” salt. Add Dijon mustard and shake vigorously until thoroughly mixed. If mustard is not fully incorporated, whisk with a fork. Add olive oil and shake until blended. Note: Use less olive oil if you like more acidic taste.

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