Submitted content courtesy of Family Features
Servings: 4
24 ounces cubed butternut squash (1 1/2-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary
kosher salt
freshly ground black pepper
2 tablespoons reduced-fat prepared pesto
1 1/2 cups halved red or green California grapes
4 ounces bocconcini, drained and quartered
4 cups arugula
Heat oven to 425 F.
Place squash on sheet pan with sides and drizzle with oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.
In large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Season with salt and pepper to taste.
Divide arugula among four serving plates, top with squash mixture and serve.