ROASTED BUTTERCUP SQUASH WITH APPLE SLAW
Serves 4
The natural sugars in buttercup squash caramelize in the oven when roasted , making it even sweeter and more delicious .
1 small buttercup squash ( about 2½ pounds ), cut into 4 wedges and seeded
½ cup olive oil , divided Salt and freshly ground black pepper 1 teaspoon grated nutmeg , divided 4 tablespoons ( ½ stick ) unsalted butter 1 small shallot , finely diced
2 tablespoons seasoned rice wine vinegar
2 crisp apples 1 tablespoon maple syrup 1 tablespoon fresh thyme leaves 1 small handful arugula
Preheat the oven to 425 degrees .
Brush the squash flesh with ¼ cup of the olive oil and season each piece with 1 teaspoon salt , a few twists of black pepper , and ¼ teaspoon nutmeg . Top each with a tablespoon of butter , wrap individually in foil , and bake until the squash is fork-tender , 25 – 30 minutes .
Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw .
Slice the apples into matchsticks using the matchstick blade on a mandoline or a knife . Toss the apple with the shallots and vinegar along with the maple syrup , remaining ¼ cup olive oil , and the thyme . Taste and season with salt and pepper .
To serve , put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw .