For a tasty and colorful salad addition to your next meal, try this Roasted Butternut Squash Recipe. Warm squash and cranberries are tossed with crisp arugula and topped with crunchy walnuts and a tangy home-made vinaigrette. Great for luncheon buffets as well as a cozy dinner for two.
Ingredients
Ingredients1 (1.5 to 2 lb) butternut squash
2 Tbsp light olive oil
2 Tbsp real maple syrup
1 tsp kosher salt
1/2 tsp ground black pepper
3 Tbsp dried cranberries
3/4 cup apple juice
2 Tbsp apple cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
1/2 cup light olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
4 ounces baby arugula, washed and dried
1/2 cup walnuts pieces, toasted
3/4 cup freshly grated Parmesan
Instructions
Roasting the squash
Preheat oven to 400F degrees.
Remove seeds and rind from squash and cut the flesh into 1-inch pieces.
Combine olive oil and maple syrup in a large bowl.
Toss squash cubes in the oil/syrup blend to coat well.
Place cubes on a baking sheet and sprinkle with salt and pepper.
Roast for 10 minutes and then turn and roast an additional 10 minutes to brown.
Sprinkle cranberries on top of the squash and roast for 2-3 minutes.
Preparing the vinaigrette
Whisk together apple juice, apple cider, and shallots in a small sauce pan.
Bring to a boil over medium heat and cook until liquid is reduced to about 1/4 cup.
Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper.
To assemble the salad, toss together arugula, roasted squash and cranberries, walnuts, and Parmesan. Drizzle with the vinaigrette and toss again to lightly coat. Serve immediately.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 to 6 servings
Roasted Butternut Squash
Ingredients
- 1 1.5 to 2 lb butternut squash
- 2 Tbsp light olive oil
- 2 Tbsp real maple syrup
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 Tbsp dried cranberries
- 3/4 cup apple juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp shallots minced
- 2 tsp Dijon mustard
- 1/2 cup light olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 ounces baby arugula washed and dried
- 1/2 cup walnuts pieces toasted
- 3/4 cup freshly grated Parmesan
Instructions
- Roasting the squash
- Preheat oven to 400F degrees.
- Remove seeds and rind from squash and cut the flesh into 1-inch pieces.
- Combine olive oil and maple syrup in a large bowl.
- Toss squash cubes in the oil/syrup blend to coat well.
- Place cubes on a baking sheet and sprinkle with salt and pepper.
- Roast for 10 minutes and then turn and roast an additional 10 minutes to brown.
- Sprinkle cranberries on top of the squash and roast for 2-3 minutes.
- Preparing the vinaigrette
- Whisk together apple juice, apple cider, and shallots in a small sauce pan.
- Bring to a boil over medium heat and cook until liquid is reduced to about 1/4 cup.
- Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper.
- To assemble the salad, toss together arugula, roasted squash and cranberries, walnuts, and Parmesan. Drizzle with the vinaigrette and toss again to lightly coat. Serve immediately.
