Serves 4 to 6

Active time: 20 minutes
Total time: 1 hour

Ingredients
For the squash:
  • 3 Tbsp. olive oil
  • 4 cups 1/2-inch cubes peeled butternut squash (1 1/2 pounds; from a 2 1/4-pound whole squash, if that's where you're starting from)
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 to 1/2 tsp. cayenne pepper, to taste

    For the dressing:
  • 2 Tbsp. white wine vinegar or apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 clove garlic, grated or smashed into a paste
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. olive oil

    For the salad:
  • 5 cups baby arugula
  • 1/2 cup pomegranate seeds (or finely diced green apple if you can't find pom seeds)
  • 1/4 cup pumpkin seeds, lightly toasted
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled goat cheese (4 ounces)
  • Freshly ground black pepper

    Directions
    Roast the squash: Preheat the oven to 400°. Line a rimmed baking sheet with foil and pour 2 Tbsp. of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

    In a large bowl, toss the squash with the remaining 1 Tbsp. oil, the salt, pepper and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you're down with OCD, yeah you know me), return to the oven and roast until the new underside is golden brown, 10 to 15 minutes. Let cool to room temp or just warm (so it doesn't murder the greens when you drop them on).

    Make the dressing: In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper and oil until it's creamy. (If it separates, just shake it again.)

    Make the salad: Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

    Recipe reprinted from Cravings: Hungry for More by Chrissy Teigen with Adeena Sussman. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
    • Published 09/24/2018

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