Roasting imparts a rich and intense flavor to butternut squash. It concentrates the flavors of the vegetable and adds sweetness through caramelization. These sweet flavors taste great with the tangy, bitter and peppery flavors of arugula and lemon juice. Need help with peeling and cutting your butternut squash? Check out this guide from the Cooking Light webiste, by clicking here.
Servings: about 4
- 1 medium butternut squash (about 1.5 pounds), peeled, deseeded and cut into ½ inch cubes
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 bunch of arugula (about 4-5 cups)
- Juice of 2 lemons
- Preheat the oven to 400°F.
- Place the squash in a bowl and toss with 2 tablespoon of olive oil, salt and pepper. Arrange the squash in one layer among two sheet pans covered with parchment paper.
- Place sheet pans in the oven and roast for 25 to 30 minutes, until the squash is tender, turning once to ensure even browning.
- Allow the squash to cool.
- Place the arugula in a bowl and toss fresh squeezed lemon juice and the remaining 2 tablespoons of extra-virgin olive oil. Arrange on serving plates and top with the chilled roasted butternut squash.
- Serve with barbecued chicken and homemade baked beans or grilled flank steak and smashed potatoes.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD