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Ingredients
- 1 medium butternut squash, halved lengthwise, seeded, peeled and cut into 3/4" cubes
- 2 tsp olive oil
- 1/4 cup crumbled feta cheese
- 1 bunch arugula
Preparation
Step 1
Preheat oven to 425F.
In a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat and spread in a single layer. Roast until tender when pierced with a knife, 35-45 minutes.
Transfer squash to a bowl; gently toss with feta and arugula and serve.
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