Roasted Honeynut Squash with Arugula Pistou

Roasted Honeynut Squash with Arugula Pistou

Roasted Honeynut Squash with Arugula Pistou

This dish is a perfect balance of sweet and savory flavors, with the honey nut squash providing a slightly sweet and nutty base for the bright and zesty Pistou. It's a great option for a cozy winter meal or a festive holiday dinner.

Serves

3 PEOPLE

Ingredients

  • 3 honeynut squash, halved and seeded
  • 4 ounces arugula
  • 6 sprigs thyme
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoons black pepper

Instructions

  1. Preheat oven to 350F convection.
  2. On a foil-lined sheet pan, place honeynut squash halves and drizzle with 1 tablespoon extra virgin olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Place 1 sprig thyme atop each squash half. Roast for 20-25 minutes or until squash is fork tender.
  3. While squash is roasting, make arugula pistou. Using a blender or food processor, puree arugula with remaining olive oil, salt, and pepper.
  4. To serve: remove thyme sprigs from squash. Drizzle with arugula pistou and serve immediately.