This dinner made such an attractive plate. John made a pan sauce for his scallops and I made a little low fat tartar sauce. At the same time as I was roasting the butternut squash, I also roasted some golden beets and our first course was a lovely salad of arugula, roasted beets, fresh mozzarella and tomatoes.

Arugula with golden beets, tomatoes and mozzarella

Seared scallops with butternut squash and green beans