Arugula, Roquefort, and Roasted-Squash Salad

1. 1

   Preheat oven to 350F.

2. 2

   Cut squash into 2-inch-long pieces, about 1/4 inch thick.

3. 3

   Rinse squash seeds and pat dry.

4. 4

   Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter.

5. 5

   Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool.

6. 6

   Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.

7. 7

   Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl.

8. 8

   Crumble cheese into bowl, then add arugula.

9. 9

   Gently toss in warm squash and sprinkle with toasted seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.