Heat oven to 425°F. Line a baking sheet with parchment paper (or mist it with cooking spray).
2
In a large mixing bowl, combine the butternut squash and oil, and toss until the squash is evenly coated. Spread the squash out the prepared baking sheet in an even layer. Bake for 20-25 minutes, flipping the squash at the halfway point then returning them to the oven, until the squash are cooked through and soft on the inside. Remove and set aside.
3
In a large skillet, saute the arugula, pine nuts and roasted butternut squash, and toss until combined. Add goat cheese.
4
Serve immediately, garnished with extra black pepper if desired.
