From Barefoot Contessa, Back to Basics, 2008
1 (1 ½ pound) butternut squash, peeled & ¾ inch diced</li>
1 Tablespoon pure maple syrup
salt and pepper
3 Tablespoons dried cranberries
¾ cup apple cider or apple juice
2 Tablespoons cider vinegar
2 Tablespoons minced shallots
2 teaspoons Dijon mustard
4-oz baby arugula, washed and spun dry
½ cup walnut halves, toasted
¾ cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan. Add 2 Tablespoons of 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 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 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 moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Makes 4 servings
Calories: 352; Total Fat: 23g (Saturated Fat: 5g); Cholesterol: 15mg; Sodium: 425mg; Total Carbohydrate: 29g; Dietary Fiber: 5g; Protein: 12g
The total fat in this recipe consists mainly of healthy fats from the olive oil and walnuts.