Seasonal Eating and Cozy Butternut Squash Salad

When fall comes, seasonal eating becomes something I think about every time I am cooking. I simply start buying bags of autumn goods, such as beets, carrots, butternut squash, pears or apples, because I believe that it’s a sin not to use these presents got from nature. After all, seasonal food is fresher and gives you the best its taste and the biggest amount of nutrients! Just think about the difference of strawberries or tomatoes that you get in summer and in winter time. If you’ve ever eaten a ripe, freshly picked strawberry on a shiny summer day, you’d know what a real strawberry tastes like! However, we will have to wait for this taste for a while....  

So, getting back to the fall, here is an amazing recipe with the butternut squash brought home from the farmer’s market: 

Serves: 4  

Cooking time: 40 minutes (20 minutes for roasting + preparing)  

Ingredients:

• 1 small butternut squash (about 1 lb/500 grams) 
• 1 teaspoon brown sugar
• 1 tablespoon unsalted butter
• 4 tablespoon extra-virgin olive oil
• 2 tablespoon lemon juice
• 50 grams roquefort or other blue cheese
• 2 bunches arugula
• 30 grams walnuts (optional)
• salt and pepper

1. Preheat your oven to 180°C/350°F.
2. Prepare the squash for roasting: peel, take out the seeds and cut its meat into the pieces. 
3. Cover squash pieces with butter mixed with brown sugar, salt and pepper. 
4. Put it into the baking pan, cover with foil and roast for 20 minutes.
5. Prepare the sauce: whisk together olive oil, lemon juice, salt and pepper to taste. 
6. In a large bowl mix together arugula, crumbled cheese and the sauce, add warm squash and sprinkle with toasted walnuts. Enjoy!