Ingredients

-1 (1 1/2 pound) butternut squash, peeled, seeded, and (3/4 inch) diced

-olive oil

-1 tbsp. pure maple syrup

-kosher salt and freshly ground black pepper

-3 tbsp. dried cranberries

-3/4 cup apple cider or apple juice

-2 tbsp. cider vinegar

-2 tbsp. minced shallots

-2 tsp. dijon mustard

-4 ounces baby arugula, washed and spun dry

-1/2 cup walnut halves, toasted

-3/4 cup freshly grated parmesan cheese

Preparation

-preheat oven to 400 -place the butternut squash on a sheet pan -add 2 tbsp. olive oil, maple syrup, 1 tsp. salt, 1/2 tsp. pepper -toss with hands -roast squash for 15-20 min, turning once with a spatula, until tender -5 min. before squash is done, add cranberries to pan -while squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat -cook for 6-8 minutes, until cider is reduced to about 1/4 cup -off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, 1/2 tsp. pepper -place arugula in large salad bowl and add roasted squash mixture, walnuts, grated parmesan -spoon just enough vinaigrette over salad and toss