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Roberto Caruso
Ingredients
- 3/4 cup apple juice
- 2 tbsp cider vinegar
- 2 garlic cloves, minced
- 5 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 butternut squash, about 1.4 kg, washed well
- 1 tbsp honey
- 1/2 tsp salt
- 4 cups baby arugula
- 1 cup crumbled feta
- 1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
- 2 tbsp dried cranberries
A delicious blend of sweet, tart and nutty flavours.
- Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil.
- Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 cup, about 10 min. Remove from heat and whisk in 3 tbsp oil and Dijon.
- Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.
- Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.
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Wine Pairings:
Fed up with over-oaked chardonnays? Many
are now opting for just a hint of wood. And as
a bonus, having less of that oaky flavour makes
the wine even more food-friendly. This fullbodied
organic version matches the rich flavours
of the Roasted Squash Salad with Cranberries.
Cono Sur Organic Chardonnay, Chile, $15.
- 470 calories
- 11 g protein
- 48 g carbohydrates
- 30 g fat
- 6 g fibre
- 758 mg sodium
User comments (2)
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I made as a side dish, without the arugula. That's a great tip using the microwave first. Can use other type of squash, but choose all one kind so it cooks in the same amount of time.
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Do you peel the squash?
