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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Butternut squash and Pinot is a delightful combination!
Ingredients
  • 1 (1 1/2 lb) butternut squash, peeled diced (3/4 inch)
  • olive oil
  • 1 pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tbsps dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tbsps cider vinegar
  • 2 tbsps minced shallots
  • 2 tsps Dijon mustard
  • 4 ozs baby arugula, washed and spun dry
  • 1/2 cup walnuts, halved and toasted
  • 3/4 cup freshly grated parmesan
Directions

Pairing Notes: Roasted Butternut squash is such a wonderful pairing with Starscape Pinot noir as it compliments the earthiness in the wine and allows the bright fruit flavors to shine.

Chef's Tip: You can roast the butternut squash in advance and serve it at room temperature.

Recipe Link

Recipe and photo courtesy of: The Food Network