1 (1 1/2 pound) butternut squash, peeled and 3/4 ” diced.
Good olive oil
1 Tbs pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbs dried cranberries
3/4 cup apple cider or apple juice
2 Tbs cider vinegar
2 Tbs minced shallots
2 tsp Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Place the squash on a sheet pan.
Add 2 Tbs olive oil, the maple syrup, 1 tsp salt and 1/2 tsp pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan and bring to boil over medium-high heat.
Cook for 6 to 8 minutes until the cider is reduced to about 1/4 cup.
Remove from the heat, whisk in mustard, 1/2 cup olive oil, 1 tsp salt and 1/2 tsp pepper.
Place the arugula in a large bowl and add the squash mixture, the walnuts and the grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.