Butternut Squash.

Need a quick and simple recipe for fall?

Butternut Squash Salad



1 peeled and cubed butternut squash

Bunch of arugula

Pine nuts

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.


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