This is a nice little salad to serve in the fall. Butternut squash is my favorite winter squash because of its fantastic sweet-nutty flavor and its great versatility. In this salad, the peppery, bitter watercress and the spicy radish contrast with the sweet squash. For an extra kick, add some thinly sliced chile pepper.

Cut the squash in 1/2 inch dice, toss with olive oil, salt & pepper, and roast until tender.

Toss watercress and thinly-sliced radishes with olive oil, salt, and pepper. Lay down on plates.

Toss squash with olive oil, lemon juice, salt & pepper, and fresh-grated nutmeg. Scatter on top of salad.