Arugula, Roquefort, and Roasted-Squash Salad

Ingredients

  • 1 1/4-pound butternut squash, peeled, halved, and seeds reserved
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 ounces Roquefort or Cabrales (Spanish blue cheese)
  • 2 bunches arugula (1/2 pound)
  • Description

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