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.

Cucumber Salad...

Mmmmm...

A word to the wise: Make this salad. Use fresh dill. It's amazing.

Please do notice that the recipe is completed in stages. By the time it's actually time for dinner, your salad is basically completed. Nothing better.

Ingredients:
2 English cucumbers, very thinly sliced (if using regular cucumbers, at least consider peeling them to get rid of the waxy skin. It's a texture thing).
1 small red onion
2 cups plain whole milk yogurt
1/2 c sour cream
1/4 c fresh dill, finely chopped
sea salt to taste
black pepper to taste

To do:

• Combine the cucumbers, red onion, and salt in a strainer, refrigerate. 
• Pour the yogurt into a strainer lined with a paper towel and suspend the strainer over another bowl to collect the liquid. Cover and keep in the fridge overnight or for several hours. Discard liquids. 
• Pat the cucumbers and onions dry. Combine the cucumbers and yogurt in a bowl with the remaining ingredients, adding salt and pepper to taste. 
• Refrigerate for at least a couple more hours to allow the flavors to more thoroughly combine and develop.

4-6 servings
Time involved: Not much at all, especially considering you complete this recipe in stages. 

Thank you Ina Garten... we will make this over and over again!