Roasted Squash and Eggplant with Arugula
1 medium butternut squash, peeled and diced (1/4 inch)
1 eggplant, peeled and diced (1/4 – 1/2 inch)
3 c. fresh arugula
2 Tbsp. melted bacon fat or coconut oil
salt and pepper to taste
- Preheat oven to 375
- In a bowl, coat eggplant and squash with oil and seasonings
- Spread onto a baking sheet and roast for 20 mins until the edges are browning.
- In a bowl, toss the warm veggies with the arugula until it begins to wilt.
- Serve with your favorite entree, like Cilantro-Pistachio Pesto Chicken