Roasted Squash w/ Arugula & Goat Cheese

This was soooo good - Salty, sour, sweet, and creamy, without being too unhealthy. One of those things I could eat every day. There is this farmers market nearby with the best arugula we have ever tasted and i just want to put it in everything. Make this recipe while it is still the right season for it.

Roasted Squash with Arugula and Goat Cheese

2 acorn squash, cut in half and gutted

2 Tbsp chopped fresh mint (add any other herbs you've got lying around, the more the better)
1/4 cup red wine vinegar
1/2 cup olive oil

bunch baby arugula, chopped
8 ounces goat cheese, crumbled

Preheat the over to 400. Brush the squash halves with olive out and sprinkle with salt and pepper. Roast for about 45 minutes, until very soft.

Whisk or puree together the herbs, vinegar, oil, and salt and pepper to taste.

Fill each squash half with goat cheese and arugula, then top with vinaigrette. Scrape the squash flesh into the salad and mix everything together as you eat. Enjoy!