Prep: 1. Preheat oven to 500, with rack in bottom position. 2. Peel and cube butternut squash into 1/4-inch thick pieces. 3. Chop jalapeno and cilantro. Make: 1. Transfer butternut squash to baking sheet. Toss with 1 tablespoon olive oil and chili powder. Season with salt and pepper and roast until tender, about 15 minutes. 2. Meanwhile, in large skillet cook lamb, seasoned with cumin, over medium heat until cooked through, about 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. 3. In a bowl, stir together cilantro, jalapeno, olive oil, and lime juice. 4. Toss arugula with lamb, squash and dressing. Dollop with 1/4 cup plain yogurt. Serve.
Make it your own by subbing in turkey sausage and/or roasted sweet potatoes instead of lamb and butternut squash!