Author: Adapted from Barefoot Contessa Roasted Butternut Squash with Warm Cider Vinaigrette
Ingredients
Roasted Squash
2bags pre-cut butternut squash12 oz. each
2tbsp.extra virgin olive oil
1tbsp.pure maple syrup
kosher salt and freshly ground black pepperto taste
2tbspdried cranberriesI used cherry infused craisins
Vinaigrette
3/4c.apple cider or apple juice
2tbspcider vinegar
2tbsp.minced shallots
2tsp.Dijon mustard
1/2c.extra virgin olive oil
1/2tsp.saltor more, to taste
Salad
10oz.mixed greens
1lb.crisply cooked baconchopped into bite sized pieces
3/4c.toasted walnuts
3/4c.shaved parmesan
Instructions
Roasted Squash
Preheat oven to 400 degrees. Place butternut squash on a large baking sheet and drizzle with 2 tbsp. olive oil, maple syrup, salt and pepper to taste, and toss to coat. Roast the squash for 20-25 minutes, or until tender, stirring occasionally. Add the cranberries/craisins to the pan for the last 5 minutes.
Vinaigrette
While the squash is roasting, combine the apple cider or juice, 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. Take pan off the heat and whisk in the mustard, 1/2 c. olive oil, 1/2 tsp salt (or more, to taste) and fresh ground black pepper, to taste.
Salad
Place mixed greens in a salad bowl and add the roasted squash mixture, bacon, walnuts, and shaved Parmesan. Toss with desired amount of warm vinaigrette to coat greens. Sprinkle with a little additional salt and pepper, to taste. Serve immediately.