Oh butternut squash, how I love you. How I apologize for not being able to tell you apart from your cousins spaghetti squash and acorn squash. And how I’ll never overlook you again. Le sigh. Thank you, butternut, for coming into my life.
Roasted Butternut Squash Salad With Warm Cider Vinaigrette
By Ina Garten’s Barefoot Contessa: Back to Basics
1 (1/2-pound) butternut squash, peeled and 3/4-inch diced
1 tablespoon maple syrup
salt and ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice (I had apple juice on hand)
2 tablespoons minced shallots (I suspect I’ll have a similar post about shallots – I didn’t use them because…*grimace* I don’t know what they are!)
2 teaspoons dijon mustard
4 ounces baby arugula
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 and add 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of 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 a boil over medium-high heat. Cook for 6 to 8 minutes until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated parmesan cheese. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve.