1. Preheat the oven to 425 degrees.
2. Place a baking sheet lined with aluminum foil in the oven to preheat. In a large bowl combine the butternut squash, thyme, garlic, coriander, olive oil, lemon zest, and salt; mix thoroughly. Spread into a single layer on the preheated baking sheet, being sure not to overcrowd the sheet. Roast until the squash is tender and browned around the edges, 25 to 30 minutes. Remove from the oven and cool slightly on the baking sheet.
3. Divide the warm squash evenly among 4 plates. Dress the arugula with the lemon juice, 2 to 3 tablespoons olive oil, salt, and pepper to taste and place a pile on top of the squash.
Recipe provided by James Briscione, chef instructor at the Institute of Culinary Education.