Roasted Maple Butternut Squash with Vinaigrette
1 (1 1/2 pound) butternut squash, peeled and diced
2 Tablespoons maple syrup
Salt and Pepper
1/4 cup dried cranberries or, if they are in season, fresh Bing cherries, pitted and halved
3/4 Cup apple cider vinegar
2 Tablespoons of minced green onion
2 Teaspoons Dijon mustard
4 ounces of baby arugula or baby spinach
1/2 Cup walnut halves, toasted
3/4 Cup Parmesan
Preheat oven to 400 degrees.
Roast butternut squash on a sheet pan drizzled with olive oil and sprinkled with salt and pepper. Add maple syrup and mix with hands. Roast for about 20 minutes or until squash is fork tender. Add the cranberries the last 5 minutes. If using cherries, don't roast them, add them to the salad fresh at the end.
While squash is roasting, combine apple cider vinegar, apple cider and onions in a small saucepan. Cook for about 8 minutes until the cider/vinegar mixture is reduced to about 1/4 cup. Take the pan off the heat and add the mustard, 1 tsp of salt and 1/2 tsp of pepper.
On a platter or salad bowl, pile on the arugula or spinach and cooked squash and cranberries. If you are using cherries, add them and the toasted walnuts and parmesan. Drizzle on the warm dressing and toss.
The butternut squash is so good we sometimes have it as a side dish but it's wonderful on this salad. To make it an entree, try adding grilled chicken:)