|10 min||1 h||1 h 10 min||4|
|1 squash||Acorn squash (medium or large squash cut into half and then sliced into 3/4 inch slices)|
|1/4 cup||Butter, vegan|
|1/4 cup||Raisins, seedless (sultana)|
|3 leaf||Sage, fresh (thinly julienned)|
|1 pinch||Sea salt (season to taste after cooking)|
Wash and cut acorn squash in half and then into slices 3/4 inch thick with skin on.
In a microwave or oven proof dish melt vegan butter and add in julienned sage leaves.
Using a brush, brush on sage butter onto each side of the slices of squash thoroughly.
Arrange butter infused sage leaves onto each slice and top evening with raisins.
Roast in a 400 degree oven until squash is tender.
Arrange arugula onto each plate and top with 2-3 slices of roasted squash
Optional serve with 1/2 cup brown rice.
Serving size 2-3 slices per person.