Looking for a recipe that accommodates the warm weather but gives some fall flavor? Try this warm butternut squash salad.
1 (1½ - pound) butternut squash*, 2 tablespoons minced shallots
peeled and ¼ inch diced 2 teaspoons Dijon mustard
Good olive oil 4 oz. arugula*, washed and spun dry
1 tablespoon pure maple syrup ½ cup walnut halves, toasted
Kosher salt and freshly ground black pepper ¼ cup freshly grated Parmesan cheese
3 tablespoons dried cranberries
¼ cup apple cider or apple juice
2 tablespoons cider vinegar
Preheat the oven to 400 degrees
Place the diced squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ 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 shallot in a small sauce pan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon 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 mixture, and toss well. Sprinkle with salt and pepper and serve immediately. Serves 4.
From Barefoot Contessa – Back to Basics – Ina Garten - 2008