Roasted Butternut Squash Salad.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Ingredients
1 butternut squash (600 g), peeled and diced (2 cm)
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
150 g baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preheat the oven to 200C.

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 in a small saucepan and bring to a boil over medium-high heat:
- the apple cider,
- vinegar, and
- shallots

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.

From here.