-Preheat oven to 425 degrees.

-Peel and seed 1 delicata squash then cut into ½ inch cubes.

-Toss squash with the following in a shallow baking pan:

1½ TBS olive oil

Sea salt

Freshly ground black pepper

-Roast stirring once, about 30 minutes.

-Coarsely chop ½ cup whole almonds.

-Add them to a skillet with 4 TBS olive oil.

-Cook over medium low heat stirring often until golden, about 3 minutes, then put a strainer into a large salad bowl and strain the almonds and reserve the oil.

-Set aside both to cool.

-Leave the rubber band on 1-2 bunches of arugula and cut into thirds, discarding the rubber banded stem ends.

-When the oil is cool, whisk in the following:

2 tsp fresh lemon juice

Sea salt

Freshly ground black pepper

-Add the squash and half the almonds to the dressing and toss to coat.

-Then add the arugula and toss again gently.

-Sprinkle with remaining almonds.