Rocket and Butternut Squash Salad

Butternut squash, known in Australia as butternut pumpkin, is just coming into season here as it is early fall.  I couldn't be happier.  During the fall and winter season, I usually have one on hand at all times as they can be stored in a cool, dry place for months.  They are great for roasting and using in risottos, soups, salads, pies, casseroles, stews, I could go on and on. 

If it hasn't become apparent already, I eat a lot of salads, probably at least one at some point every day.  Even the simplest salad can be a treat when you add a hit of sweet, nutty, butternut squash. 

Rocket and Butternut Squash Salad

Ingredients

1/2 butternut squash (lengthwise)
3 handfuls of arugula (rocket)
1/2 onion, thinly sliced
2 tbsp pine nuts, toasted
1 tbsp lemon juice
1 tbsp honey
1/4 tsp salt
3 tbsp extra virgin olive oil

Directions

1. Preheat oven to 400 degrees F.  Scrape the seeds and pulp from the center of the squash and discard.
2. Line a baking tray with foil and spray with olive oil spray.  You may also peel, cube and toss the squash ith olive oil before roasting to get that 'roasty' flavor throughout.
3. Cook for about 40 minutes depending on size, or until tender.  Let cool and cube.
4. For dressing, whisk together lemon juice, honey, and salt.  Gradually add olive oil while whisking.
5. Toss together rocket, onion, and dressing.  Gently toss in squash, Sprinkle with toasted pine nuts and serve.