Honey-Roasted Squash with Mozzarella, Arugula Salad, and Tarragon Chimichurri

A touch of honey, the wholesome goodness of winter squash, a nice hit of pungent arugula, the sweet lactic flavors of mozzarella, and an exclamation point of tarragon chimichurri make this dish a winter winner. Acorn squash and the soft-skinned Japanese kabocha squash are ideal here, but butternut squash also works well.

4 SERVINGS

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       EQUIPMENT: A roasting pan or rimmed baking sheet.

        1 tablespoon extra-virgin olive oil, plus more as needed for the dressing

        2 teaspoons honey

        1 teaspoon balsamic vinegar

        1/4 teaspoon sea salt, plus more as needed for the dressing

        1 pound (500 g) winter squash, such as kabocha, acorn, or butternut, skins scrubbed (and peeled, if using acorn or butternut), cut into 1-inch (2.5 cm) slices

        8 ounces (250 g) Italian buffalo-milk mozzarella

        4 handfuls (about 2.5 ounces/75 g) fresh arugula

        Tarragon Chimichurri Sauce, for serving

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C).

2.     In a large bowl, mix together the olive oil, honey, vinegar, and salt. Add the squash and toss to coat.

3.     Spread the squash on the roasting pan or baking sheet, making sure not to overcrowd the pan, as this steams the vegetables rather than roasting them. Roast for about 20 minutes, or until the squash is soft, turning it once during cooking.

4.     Tear the mozzarella into bite-size pieces. Dress the arugula lightly with olive oil and season with salt.

5.     Assemble as a platter or on individual dishes, starting with a bed of arugula, then slices of roasted squash, mozzarella bites, and generous dollops of tarragon chimichurri sauce.