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To bulk up this roasted squash and salad meal for guests, simply serve with roasted chicken.
Photo by Molly Gilbert
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These recipes are among the 120 wonderful, simple and healthful recipes in "Sheet Pan Suppers" by Molly Gilbert.
Photo courtesy Workman Publishing
45-60 min COOK TIME
4 servings SERVINGS
Ingredients
- 2 medium acorn squash
- 3 tablespoons extra virgin olive oil, divided
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon fresh-ground black pepper
- 4 teaspoons dark brown sugar
- 1 teaspoon chopped fresh thyme
- 4 to 5 cups wild or baby arugula
- Juice of 1 lemon
- Shaved Parmesan, for garnish
