Butternut Squash and Arugula Salad

Photo of hurricane sandy for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sunrise after Sandy! The calm after the storm wasn’t so calm.

Ina Garten is one of my favorite chefs, and I truly admire her ability to create festive dishes that are perfectly appropriate for all four seasons. A few years ago, on an episode of Barefoot Contessa, Garten featured a butternut squash and arugula salad, dressed with a sweet reduction of apple cider and shallots. I RETAINED the recipe in my mental cookbook, for future reference. Last night, while preparing for the ZEPHYR winds to turn into high-speed GUSTS, I made this recipe for my family, and they loved it! You will too.

Photo of ingredients for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1.5 lb butternut squash, olive oil, 1tbsp pure maple syrup, salt and pepper, 3 tbsp dried cranberries, 3/4 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp minced shallots, 2 tsp Dijon mustard, 4 ounces clean baby arugula, 1/2 cup toasted walnuts, 3/4 cup shaved Parmesan cheese

Photo of butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Peel and scoop the seeds out of the butternut squash. Cut it into 3/4″ chunks.

Photo of roasted butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Toss the butternut squash with 2 tbsp olive oil, the maple syrup and a sprinkle of salt and pepper. Place in a 400ºF oven for about 15 minutes.

Photo of butternut squash and cranberries for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the squash from the oven and place the cranberries on top. Bake for another 5 minutes, or until the cranberries have plumped.

Photo of shallots for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the squash is roasting, mince the shallots.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a small saucepan, combine the apple cider, apple cider vinegar and shallots. Bring to a boil over a medium-high heat and cook for 6-8 minutes, or until the mixture reduces to about 1/4 cup.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the dressing from the flame, season with salt and pepper, and whisk in the Dijon mustard and 1/4 cup olive oil.

Photo of butternut squash and arugula salad for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the arugula in a large bowl and top it with the squash, Parmesan cheese and the dressing.

Stay tuned for a guest blog by my friend, Sofia, in a few weeks!

Happy Fall,

Charis

  • RETAIN= to keep
  • ZEPHYR = a gentle breeze
  • GUST = a short blast of wind

One Response to Butternut Squash and Arugula Salad

  1. Looks yummy. The butternut squash sitting on the counter was soup bound until reading this post. Will be thinking of you tomorrow night.

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