It's that special time of year when the tomatoes at the Farmers Market are riper-than-ripe, and winter squashed like Butternut are coming in by the truckload. Celebrate this miraculous overlap with this yummy fall salad, which is also delicious with roasted beets in place of squash.
1 large butternut squash; peeled, gutted and cubed
2 tb olive oil
salt and pepper to taste
1 cup quinoa
3 large ripe tomatoes
sprig of fresh basil, chopped
goat cheese, for crumbling
1. Preheat oven to 350'F. Toss cubed squash with olive oil, salt and pepper, and slip into the oven in a roasting pan for 30 minutes, or until soft.
2. Rinse quinoa and bring to boil with 2 cups of water and a pinch of salt. Reduce to simmer, and cook, covered, for 20 minutes, or until all the water has been absorbed. Season with olive oil, salt and pepper.
3. Slice tomatoes into bite-sized chunks. When squash is soft, remove from oven. Toss squash in roasting pan with tomatoes, salt, pepper and chopped basil.
4. Divide arugula into wide salad bowls. Top with small serving of quinoa, and then small serving of vegetables. Sprinkle with goat cheese, and dress. Store leftovers separately, and enjoy for lunch tomorrow!