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Prep Time: 45 minutes
Preheat the oven to 400 degrees. Wash the squash seeds until completely clean. Drain well and pat dry. In a small mixing bowl, stir the seeds together with 1/2 Tbsp. oil and a pinch of salt and pepper. Spread onto a slightly oiled baking sheet and set aside. In the same mixing bowl, stir together another 1/2 Tbsp. oil along with the squash and a pinch of salt and pepper. Spread onto a separate slightly oiled baking sheet. Place both pans in the oven. Roast the squash until slightly browned and completely tender, turning once, about 30 minutes. Roast the seeds, stirring frequently, until browned and crisp, about 20 minutes. Set each aside when cooked.In a small sauté pan over medium flame, heat 1 Tbsp. oil until hot. Add the garlic and stir until fragrant, about 30 seconds. Add the basil and cook for another 2 minutes, stirring frequently. Remove from the heat and whisk in the remaining oil, vinegar, lemon juice and sugar. Season with a pinch of salt and pepper and add to a large mixing bowl. Let cool slightly, about 5 minutes. Add the arugula and radish and toss to combine. Season with salt. Divide between 2 plates and top evenly with the roasted squash. Garnish with the toasted squash seeds.