Peel the “neck” of 1 butternut squash. Use a mandoline or spiralizer to make linguine-sized noodles out of the peeled squash. (If you don’t have either, you can use a vegetable grater to make long, thin “noodles”, but they will cook more quickly.)
Trim or snap off the tough bottoms of 1 bunch of asparagus. Cut into 2 inch pieces, slicing any spears thicker than your index finger in half lengthwise.
Separate 1 head of cauliflower in florets, then finely chop them. Saute in 2 T. olive oil with 2 T. minced green garlic or( 2 minced cloves of garlic) and 3 T. minced Kalamata olives, until the cauliflower begins to brown. Sprinkle with the juice of 1 lemon or 2 T. olive brine. Add salt and red chili flakes to taste.
Toss the asparagus with 1 T. olive oil and a dash of salt and pepper, then roast at 400 degrees for 15-20 minutes — removing once to shake the pan and roll the spears.
Brush another cookie sheet with olive oil and sprinkle with salt, then place the squash “noodles” on it in a single layer.
Roast the asparagus and squash for 15-20 minutes, removing once to “stir”.
They should be tender and lightly browned.
Toss the roasted vegetables with the cauliflower tapenade, then serve topped with a handful of washed and dried arugula leaves.