The following recipe is from the November 12th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This recipe couldn't be any more autumnal if it tried. Butternut squash, dried cranberries, maple syrup and hot apple cider vie for the title of "Most Seasonal Ingredient"—all in the same salad!
Ina Garten's roasted butternut squash salad tosses warm cubes of squash with cool arugula in a sweet-and-sour dressing of apple cider and cider vinegar. The leaves will wilt slightly in the heat, but the toasted walnuts provide plenty of texture to compensate.
- 1 (1 1/2-pound) butternut squash, peeled and cut in 3/4-inch dice
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black 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 arugula, washed and spun dry
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
Preheat the oven to 400°F.
Place the squash on a sheet pan. Add 2 tablespoons of the maple syrup, I teaspoon salt, and 1/2 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 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 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.