Kabocha Squash with Arugula, Mushrooms and Parmesan

Recipe adapted from Ruffage: A Practical Guide to Vegetables by Abra Berens


6 oz. mushrooms, sliced thin and sautéed.
1 kabocha squash, peeled cut in half and cut into large moon shaped pieces
4 oz arugula
olive oil
salt and pepper
2 oz parmesan, grated or peeled


Preheat your oven to 400º and toss your squash slices with olive oil and a bit of salt in a large bowl. Spread in one layer on a baking sheet (I always line with parchment). Bake for 20 minutes or so (depending on the thickness of your slices) and let cool to just warm. Toss the squash with the mushrooms and arugula. Dress with olive oil and pinches of salt and pepper. Garnish with the parmesan.