The natural sugars in buttercup squash caramelize in the oven when roasted, making it even sweeter and more delicious.
Preheat the oven to 425°F.2.
Brush the squash flesh with 1/4 cup of the olive oil and season each piece with 1 teaspoon salt, a few twists of black pepper and 1/4 teaspoon nutmeg. Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is fork-tender, 25-30 minutes.3.
Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw.4.
Slice the apples into matchsticks using the matchstick blade on a mandoline or a knife. Toss the apple with the shallots and vinegar along with the maple syrup, remaining 1/4 cup olive oil and the thyme. Taste and season with salt and pepper.5.
To serve, put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw.
Reprinted from "The Lost Kitchen." Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.