Roasted Squash and Grape Salad with Pesto

Roasted Squash:
24 ounces cubed butternut squash (1 1/2-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary 
kosher salt and freshly ground black pepper

Fried Tofu:
8 oz firm tofu, drained and cut into 1" cubes
1t salt

2 tablespoons prepared pesto
1 1/2 cups halved red or green California grapes

4 cups arugula

Preheat oven to 425 degrees F.

Place the squash onto a sheet pan with sides and drizzle with oil, rosemary salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning once after 15 minutes.

Meanwhile, fry tofu and salt in olive oil until golden.

Combine roasted squash, fried tofu, pesto, and grapes.  Serve over arugula.

Adapted from recipes published by Grapes from California and The American Vegetarian Cookbook by Marilyn Diamond.