1 butternut squash (about 2 pounds), peeled, seeded and cut into ½” cubes
4 tablespoons olive oil
10 large thinly sliced garlic cloves
4 cups chopped baby arugula
1 tablespoon chopped sage or rosemary
1 cup chopped flat-leaf parsley
Pepper, freshly ground
½ cup shredded Parmesan cheese or crumbled feta
- Preheat the oven to 400 degrees. In a large bowl combine the butternut squash and olive oil with 1 teaspoon of salt and ½ teaspoon of pepper. Divide the squash between 2-3 sheet pans. Cook for 10-12 minutes or until it is just fork tender. Remove from the oven and set aside uncovered. As an alternative to roasting, steam the squash for 8-10 minutes in a large covered sauté pan with ¾ cups of water and 1 teaspoon of salt.
- Place 3 tablespoons olive oil and the garlic slivers in a large sauté pan. Cook over medium-low heat, stirring occasionally until softened and lightly browned, about 5-8 minutes.
- Add the chopped arugula, sage, and parsley to the garlic and toss for 3 minutes or until the arugula is wilted and the sage is fragrant. Add the cooked squash into the pan and toss gently to combine and heat through. Taste and season with salt and pepper as needed. Place the squash onto a platter and sprinkle the shredded parmesan cheese on top.