Also trying to get out of the rut smileys/smile.gif
DH loved it, and he's not a big squash fan.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 28 min Level:
Easy Serves:
4 servings
Ingredients
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 ( I plumped them)
3/4 cup apple cider or apple juice (I used juice)
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry (I used spring mix)
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan(I thought this was way too much, I used 1/3 cup and it was plenty)
Directions
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, (25 mins)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.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
DH loved it, and he's not a big squash fan.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 28 min Level:
Easy Serves:
4 servings
Ingredients
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 ( I plumped them)
3/4 cup apple cider or apple juice (I used juice)
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry (I used spring mix)
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan(I thought this was way too much, I used 1/3 cup and it was plenty)
Directions
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, (25 mins)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.
2008, Barefoot Contessa Back to Basics, All Rights Reserved