Arugula, Roquefort, and Roasted-Squash Salad

ingredients

• 1 1/4 pounds winter squash, peeled, halved, and seeds reserved
• 1 tablespoon light brown sugar
• 1/2 teaspoon salt
• 1 dash cayenne
• 2 tablespoons unsalted butter, melted
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1/3 cup walnut oil or extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 tablespoons Roquefort or Cabrales
• 2 bunches arugula (1/2 pound)

directions

Preheat oven to 350 degrees.

Cut squash into 2 inch-long pieces, about 0.25 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.

Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.