Arugula, Roquefort & Roasted Squash Salad
Excerpted from Epicurious.com
Ingredients:
1 Butternut squash, peeled, halved and seeds reserved
1 TB light brown sugar
1 tsp salt
Dash of cayenne pepper
2 TB Unsalted butter, melted
1/3 C. Walnut or Olive Oil
2 TB fresh lemon juice
1 1/2 oz Roquefort or Cabrales cheese
Arugula Salad Mix
1 TB Butter
Directions:
Preheat oven to 350 degrees.
Cut squash into 2-inch pieces, about 1/3 inches thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 TB butter.
Toast seeds in a layer on a non-stick shallow baking pan in the middle of the oven until golden, about 10 minutes, then cool. Toss squash, covered with foil, until just tender, about 20 minutes.
In a large bowl, whisk together oil, lemon juice, salt and pepper to taste. Crumble cheese into bowl and then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.