Preheat the oven to 425 F. Place the squash on sheet pan with sides and drizzle with the oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.

In a large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Divide the arugula among four serving plates, top with the squash mixture and serve.


24 ounces cubed butternut squash (11/2-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary
kosher salt and 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


Serves 4 as a side salad

Nutritional Information

Calories 264; Protein 8 g; Carbohydrate 33 g; Fat 13 g (44% Calories from Fat); Saturated Fat 5 g (17% Calories from Saturated Fat); Cholesterol 25 mg; Sodium 223 mg; Fiber 5 g.