Roasted squash salad bowls

We made these acorn squash salad bowls from Sheet Pan Suppers last week for dinner and loved them.  Roasted acorn squash is goooooooooooooood.  

ROASTED SQUASH SALAD BOWLS
Serves 4

Ingredients:

2 medium-size acorn squash (about 4 lbs total)
3 Tbsp extra virgin olive oil, divided
4 Tbsp unsalted butter
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp chopped fresh thyme leaves
4 tsp dark brown sugar
4-5 cups baby arugula
Juice of 1 lemon
Shave Parmesan cheese, for garnish

Instructions:

Preheat oven to 350 degrees.  Line a sheet pan with aluminum foil or parchment paper.

Using a sharp chef's knife, carefully cut the acorn squash in half lengthwise (knife should be parallel to the squash's grooves).  Use a spoon to scoop out and discard the seeds and fibers- you will be left with four pieces of squash that resemble bowls.

Place the squash cut side up on the prepared sheet pan, and drizzle the insides with 2 Tbsp of the olive oil, rubbing to coat.  Place 1 Tbsp of the butter in each squash bowl, and sprinkle 1/2 tsp of the salt, 1/2 tsp of the pepper, brown sugar and thyme over all the squash,

Roast the squash until fork tender, 45-60 minutes.  Let the squash cool slightly.

While the squash are cooling, place the arugula in a medium-size bowl.  Drizzle with the lemon juice and remaining Tbsp of olive oil, then sprinkle with remaining salt and pepper.  Toss lightly to coat.

Plate the squash and pile the arugula salad high inside the bowls, garnishing with the Parmesan cheese.  Enjoy!