Roasted squash drizzled in buttery truffle oil for a simple weeknight vegetable side rich in nutrients and good carbohydrates. Garnish with a sprinkle of parmesan shavings if you can tolerate dairy!

1 kabocha squash (also known as Japanese pumpkin squash)
2 TBSP olive oil
2 TBSP truffle oil
3 large cloves garlic, crushed
1 tsp sea salt
1/4 tsp fresh cracked pepper
1 cup fresh arugula
handful of parmesan cheese shavings, optional

1. Preheat the oven to 375 degrees F. Line a baking sheet

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