I’m really loving squash – butternut probably being one of my favorite so far. It’s easy to prepare and has so many possibilities. Plus, it’s fairly cheap – especially if you know someone who’s growing it and has an abundance – and are packed with vitamins and minerals. Nutritiondata.com says that 1 cup of cooked butternut squash contains 82 calories, 457% of your daily value of Vitamin A, 52% Vitamin C; 7% Iron; 8% calcium.
Plus, you can usually get more than one meal out of just one squash – at least, I did. The butternut squash from our CSA that I used in the black bean and squash burritos was so big, I had enough to make up this salad from Ina Garten.
I loved the peppery bite of the arugula with the sweet squash. Not sure the vinaigrette did much for me, but it was tasty. If you’re making a large batch, keep the ingredients separate so the arugula doesn’t wilt. Heat the vinaigrette and the squash up separately then toss with the arugula.
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- 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 walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 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 of 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.