Roasted Buttercup Squash with Apple Slaw | Peachy the Magazine

Ingredients

• 1 small buttercup squash (about 2½ pounds), cut into 4 wedges and seeded
• ½ cup olive oil, divided
• Salt and freshly ground black pepper
• 1 teaspoon grated nutmeg, divided
• 4 tablespoons (½ stick) unsalted butter
• 1 small shallot, finely diced
• 2 tablespoons seasoned rice wine vinegar
• 2 crisp apples
• 1 tablespoon maple syrup
• 1 tablespoon fresh thyme leaves
• 1 small handful arugula