From Ina Garten, Servings: 4
1 1 1/2 pound butternut squash, peeled and cubed 3/4″
extra virgin olive oil
1 tablespoon pure maple syrup
kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cup apple cider or juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup Parmesan cheese, grated or shaved
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon 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 of pepper.
Place the arugula in a large salad bowl and add the roasted 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.
Per Serving (excluding unknown items): 279 Calories; 11g Fat (35.6% calories from fat); 18g Protein; 28g Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol; 529mg Sodium; 10g Total Sugars; trace Vitamin D; 610mg Calcium; 2mg Iron; 666mg Potassium; 368mg Phosphorus.