Saturday, October 22, 2011
Roaster Butternut Squash with Cider Vinaigrette
1 (1 1/2 lb.) butternut squash, peeled and 3/4 inch cubed
1 T. pure maple syrup
Freshly ground black pepper
4 T. dried cranberries
3/4 c. apple cider or apple juice
2 T. cider vinegar
2 T. minced shallots
2 t. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 c. walnut halves, toasted
3/4 c. freshly grated Parmesan
Preheat oven to 350 degrees.
Place the butternut squash on a sheet pan.
Add 2 T. olive oil, the maple syrup, 1 t. salt, and 1/2 t. black pepper and toss.
Roast the squash for 15-20 minutes, turning once, or until tender.
Add the cranberries to the pan during the last 5 minutes.
While squash is roasting, combine the apple cider ( or juice), vinegar, and shallots in a small saucepan and bring to a boil over medium high heat.
Cook for 6-8 minutes until the cider is reduced to about 1/4 cup.
Turn off heat and whisk in the mustard, 1/2 c. olive oil, 1 t. salt, and 1/2 t. black pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
If you like this blog, please look for my other blogs: Thyme for Herbs--