Author Notes
Sweet squash and spicy arugula are a great match, especially when they are accompanied by feta and pecans. —Jay
Ingredients
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1
large butternut squash
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4 ounces
arugula
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3 ounces
feta
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1/4 cup
pecans (pieces)
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olive oil
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balsamic vinegar
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salt
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pepper
Directions
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Pre-heat the oven to 400 F. Wash and halve the squash, leaving the skin on. Remove the seeds. Season it with salt and pepper and rub a small amount of oil or butter on it. Roast it on a baking sheet, cut side down, for about 40 minutes.
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Take the squash out of the oven and let cool (you can put it in the fridge for 10 min). Once cool, peel the skin off. Dice the squash.
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In a large salad bowl, mix the arugula, pecans and crumbled feta. Add the squash. Dress with olive oil and balsamic vinegar and toss well.
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