GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.

　　

Ingredients

serves 4

　　1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into 3/4-inch cubes

　　2 teaspoons olive oil

　　Coarse salt and ground pepper

　　1/4 cup crumbled feta cheese (1 ounce)

　　1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces

　　

Step 1

Preheat oven to 425°F. In a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. Transfer squash to a bowl; gently toss with feta and arugula and serve.

　　

Nutrition Information

Step 2

(Per Serving)

　　

Step 3

Calories: 128

　　

Step 4

Fat: 4g (1.2g Saturated Fat)

　　

Step 5

Protein: 3.3g

　　

Step 6

Carbohydrates: 23.1g

　　

Step 7

Fiber: 6.7g

　　Everyday Food: Light