Truffle Roasted Kabocha Squash

• 1 kabocha squash (also known as Japanese pumpkin squash)
• 2 tablespoons olive oil
• 2 tablespoons truffle oil
• 3 large garlic cloves, crushed
• 1 teaspoon sea salt
• 1/4 teaspoon fresh cracked pepper
• 1 cup fresh arugula
• 1/4 cup parmesan cheese, shavings (optional)

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
3. Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
4. Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
5. Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.

kabocha squash, olive oil, truffle oil, garlic, salt, fresh cracked pepper, fresh arugula, parmesan cheese

Taken from www.food.com/recipe/truffle-roasted-kabocha-squash-519332 (may not work)