Roasted Butternut Squash Salad with Warm Cider Vinaigrette

When I turned the calendar from August to September this week I began my transition into fall. I love this time of year and welcome the cooler nights, crisp clear mornings, days that are noticeably shorter, and the accumulation of fallen leaves in the corners of the yard. I'm a native Oregonian and am happy to move away from hot summer days and take sweaters out of the drawer that I haven't worn since last spring.

Produce at the farmers' market is changing along with the season.  There are a few late season varieties of strawberries left, but for the most part you will see melons, corn, squash, apples, pears and all the root vegetables.  Butternut squash is one of my favorite fall veggies and I love it for its intense flavor and versatility. The squash is available year round in the grocery store, but the flavor of those freshly picked this time of year is the best. This is one of Ina's most popular recipes for a good reason.  I hope you will try it and enjoy it as much as I do.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

recipe from Barefoot Contessa, Back to Basics, by Ina Garten

1 1-1/2 pound butternut squash, peeled and 1/4 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, toasted

3/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Place the squash on a sheet pan.  Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon ground pepper.  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 it to a boil over medium high heat. (I added 1 teaspoon sugar to the mixture)  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 pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan cheese.  Spoon just enough vinaigrette over the salad to moisten, and toss well.  Sprinkle with salt and pepper and serve immediately.

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