GRAND NOIR with Oven-Roasted Squash

Serves 4

INGREDIENTS:
2 wedges (400 g) GRAND NOIR
1 medium sized butternut squash
½ bunch thyme
1 untreated lemon
2 tbsp. honey
Salt, pepper
3 tbsp. squash seeds
1 bunch arugula

INSTRUCTIONS:
1. Preheat the oven to 400° F
2. Wash the squash, then cut it in half lengthwise, remove the seeds, and cut lengthwise again to form wedges.
3. Pull off the thyme leaves and chop. Wash the lemon in hot water, dry and then grate the peel. Juice the lemon and combine the juice with honey, lemon peel and thyme. Season the marinade with salt and pepper and combine with the squash wedges.
4. Place the squash in an oven-safe dish and bake for 20 minutes. While the squash is baking, toast the seeds in a frying pan without oil until they are fragrant. Coarsely chop the seeds and lightly salt them. Wash arugula and use a salad spinner to dry.
5. Dice GRAND NOIR. Remove squash from oven, divide among plates and garnish with arugula. Arrange the cheese over the top and sprinkle with squash seeds.