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Roasted Butternut Squash

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins


  • 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


  • 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.