Butternut, Arugula and Pine Nut Salad

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   2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing

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   1.

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   Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.

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   2.

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   Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil).

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   Don't clean the bowl yet.

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   3.

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   Cook the squash for 30 to 40 minutes.

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   Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.

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    4.

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    Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.

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    5.

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    Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top.

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    Sprinkle with the remaining salad leaves and the toasted pine nuts.

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    Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

* Per serving · 4 servings · Values may vary.