Squash Arugula Salad with Pomegranate

Warm Butternut Squash and Baby Arugula Salad with Pomegranate Seeds

I wrote this recipe and was trying to come up with some witty intro but got sidetracked with thinking about maces. Maces are a medieval battle implement. It relates to what I’m talking about below...kind of.
But a mace is a stick with a metal ball at the end. A bludgeon, if you will. Wikipedia calls it that so I can too. Interestingly, a flail is what most people think of when they think of a mace. That’s the one with a spiked ball and chain attached to the stick. I should probably get one for all the ginger and garlic that I smash.

Prep time: 15 Min
Cook time: 40 mins
Serves: 4 as a side or a first course

1 lb Butternut Squash, cut into large cubes
1 sprig thyme
1 cup baby arugula
2 TB pomegranate seeds, these are technically called arils. Other famous arils: lychee, and mace-the spice not the awesome medieval weapon. You can read more about arils here or look at pics of this awesome battle implement here. 
Balsamic vinegar
Olive oil

Directions: 
Toss the squash in olive oil with salt and the thyme. Load the insert and let cook for 45 minutes until just soft but not mushy.

If you buy a whole pomegranate, cut it in half crosswise and smack the back of it with a big spoon or mace if you have one. Do this into a bowl of water. That white pith will float and make it easier to just get the little gems of pomegranate.

While warm, toss the squash with baby arugula, pomegranate, balsamic oil and lots of cracked pepper.