Fall Obsession: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  Butternut salad 2 web As I mentioned on Saturday, the fall vegetables are starting to fill the farmers market. While I was there, I grabbed a butternut squash to make one of my favorite salads.  

It's an easy recipe from the Barefoot Contessa.  Of course, I modified it a bit.  

Squash scored

squash scored and drizzled

First, split a 1.5 lb. butternut squash into halves.  Score the halves into cubes.  Drizzle 2 tablespoons of olive oil and 1 tablespoon of pure maple syrup over the squash.  Sprinkle with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Roast for 60 minutes at 400 degrees.

While the squash is roasting, combine 3/4 cup apple cider or juice, 2 tablespoons of cider vinegar, and 2 tablespoons of minced shallots in a small saucepan over medium high heat.  Cook 6-8 minutes, until cider is reduced to about 1/4 cup.  Off the heat, which in 2 teaspoons dijon mustard, 1/2 cup of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Roasted butternut squash squash after roasting for 1 hour

Place arugla in a large salad bowl.  Scoop cubes of roasted squash from skin and add to arugula.  Add a sprinkle of sliced almonds, dried cranberries and grated parmesan cheese.  Spoon viniagrette over salad and toss well.  Salt and pepper to taste and serve immediately.

 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1 (1.5 lb) butter nut squash, split and scored into cubes

Good olive oil

1 tablespoon pure maple syrup

kosher salt and freshly ground pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugla, wased and spun dry

1/2 cup sliced almonds

3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.  Place butternut squash on a sheet pan.  Drizzle 2 tablespoons of olive oil and 1 tablespoon of pure maple syrup over the squash.  Sprinkle with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Roast for 60 minutes.

While the squash is roasting, combine 3/4 cup apple cider or juice, 2 tablespoons of cider vinegar, and 2 tablespoons of minced shallots in a small saucepan over medium high heat.  Cook 6-8 minutes, until cider is reduced to about 1/4 cup.  Off the heat, which in 2 teaspoons dijon mustard, 1/2 cup of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Place arugla in a large salad bowl.  Scoop cubes of roasted squash from skin and add to arugula.  Add a sprinkle of sliced almonds, dried cranberries and grated parmesan cheese.  Spoon viniagrette over salad and toss well.  Salt and pepper to taste and serve immediately.

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