Yield: 4

Ingredients                                                               Amount

Squash                                                                      2

EVOO                                                                      6 T + more to taste

S&P                                                                          to taste

Vinegar                                                                      2 T

Dijon mustard                                                             1 t

Arugula or mixed greens                                             4 C

Pumpkin seeds, toasted                                              2 T

Parmesan, fresh shaved                                              2 oz

Method:

Split and seed squash. Cut into cubes. Toss with EVOO and S&P and roast at 350° for 15 minutes. Remove from oven and set aside.

Prepare vinaigrette by whisking vinegar, mustard, S&P. Drizzle EVOO into mixture, whisking until emulsified. Season  as needed.

Toss greens with roasted squash and dressing. Garnish with pumpkin seeds and shaved cheese.