Roasted Butternut Squash and Arugula Salad

Preheat oven to 220°C (425°F). Toss squash cubes with 1 tbsp olive oil, smoked paprika, salt, and black pepper. Spread on a baking sheet in a single layer and roast for 30 minutes, flipping halfway, until edges are caramelized.

While squash roasts, toast pepitas in a dry skillet over medium heat for 2 minutes until they begin to pop. Remove from heat immediately.

Whisk remaining 2 tbsp olive oil with lemon juice, minced garlic, and a pinch of chili flakes. Season with salt.

Spread arugula on two plates. Spoon warm roasted squash over the greens — the heat will gently wilt the arugula at the edges. Drizzle with dressing, scatter pepitas on top, and serve immediately.