- 1 butternut squash, peeled and cut into 1/2 inch cubes
- 1 T curry
- 1 tsp maple syrup
- 1 T olive oil
- 3-4 cups arugula or mesclun greens
- pumpkin seeds to garnish
- 2 T olive oil
- 2 T champagne vinegar
- juice of 1/2 lime
- 1 tsp fresh thyme
- 1/4 tsp maple syrup
Preheat the oven to 375 degrees, and prepare the squash by peeling it, cutting it in half and removing the seeds. Next chop the squash into 1/2 inch cubes.
Toss the peeled cubes of butternut squash with the curry, maple syrup, and olive oil. Spread the seasoned squash evenly on a baking sheet, and roast for 30-40 minutes. Check at 30 minutes to see if the cubes are fork tender. If not, put the timer on for another 10 minutes.
Prepare the dressing by putting the oil, vinegar, lime juice, maple syrup, and thyme into a small bowl. Whisk to emulsify.
To serve, place a generous helping of arugula and/or mesclun greens into bowls, top with the roasted squash, dressing, and garnish with pumpkin seeds. Enjoy!