The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.


  •     1 medium butternut squash
  •     2 teaspoons olive oil
  •     Coarse salt and ground pepper
  •     1/4 cup crumbled feta cheese (1 ounce)
  •     1 bunch (5 ounces) torn arugula


  1. Preheat oven to 425 degrees. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 35 to 45 minutes.
  2. Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula.
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