Roasted Butternut Squash Salad... yes, I believe I will...

heaven on a plate.

What you need:
1 (1 1/2 lb.) butternut squash, peeled and diced
1 TBSP pure maple syrup
salt and pepper, to taste
3 TBSP dried cranberries
3/4 cup apple cider or apple juice
2 TBSP cider vinegar
2 TBSP minced shallots
2 tsp. dijon mustard
4 oz. baby arugula (we just used a mixed salad blend that we had in the fridge)
1/2 c walnut halves, toasted*
3/4 c freshly grated parmesan cheese (in a perfect world, I would use parmigiano reggiano every time). Alas, this time I resorted to what I had on hand... the much cheaper stuff.

To do:
Preheat oven to 400.

Put the squash on a sheet pan, tossing it with 2 tablespoons grape seed oil, the maple syrup, 1 tsp. salt, and 1/2 tsp. pepper. Roast for approximately 15 to 20 minutes (or until tender), stirring once. Add the cranberries to the roasting pan for the last 5 minutes.

Meanwhile, combine the apple cider, vinegar, and shallots in a saucepan, bringing to a boil over medium heat. Cook 6 to 8 minutes until the cider reduces to approximately 1/4 cup. After removing the pan from the heat, whisk in the mustard, 1/2 c olive oil, 1 tsp. salt, and 1/2 tsp. pepper.

Assemble the goodness: lettuce/arugula, roasted squash, walnuts, grated parmesan. Drizzle with the vinaigrette, sprinkle with some salt and pepper, and dive right in!

*Toasting Walnuts Two Ways:
1. According to Ina, toast the walnuts in a dry sauté pan over medium-low heat for 4 to 5 minutes, stirring frequently, until lightly browned.
2. According to other sources, you may also toast the walnuts in the oven. Preheat the oven to 350. Meanwhile, place the walnuts in a single layer on a dry cookie sheet. Bake for about 8 to 10 minutes, stirring once or twice.

4 servings.

ever so slightly adapted from Ina Garten's Back to Basics.  Ever so slightly adapted: 
1. I used the lettuce we had on hand.
2. I used grape seed oil instead of olive oil to roast the squash. Why, you ask? Because grape seed oil is a mild flavored oil that doesn't become toxic or rancid due to high cooking temperatures.

Note to self: By the biggest butternut squash you can find, and roast it all. Favorite roasted vegetable. hands down.