This was s o g o o d. Most definitely a keeper. Easy, relatively fast and very savory with a lot of terrific flavor.
The recipe is from the December 2004 Cooking Light Magazine and is a great vegetarian dinner. I followed it pretty closely…more garlic (always) and more arugula.
The peppery arugula with the roasted sweetness of the butternut squash was a marriage made in heaven – well, almost. It needed the wine. Who says three’s a crowd?
Originally Posted November 16, 2013