Need a quick and simple recipe for fall?
Butternut Squash Salad
1 peeled and cubed butternut squash
Bunch of arugula
Extra-Virgin Olive Oil
Salt and pepper to taste
Toss butternut squash with extra-virgin olive oil, salt and pepper. Bake squash at 425 degrees for 30-45 minutes or until soft. To crisp, broil for 5 minutes at the end.
Let squash cool. Toss together with arugula and pine nuts. Finish it off with another drizzle of olive oil. Salt and pepper to taste.