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

View Full Recipe