Seasonal butternut squash gets roasted and tossed with apple cider vinegar, dried cranberries, almonds and arugula for a side dish that’s healthy and flavorful.
- 1 butternut squash, peeled and cut into 3/4″ cubes (about 4 cups)
- 1+2 tablespoons olive oil
- 2-3 tablespoons apple cider vinegar
- 1/2 cup blanched almonds, or sliced almonds
- 1/2 cup dried cranberries, or cherries
- 1 generous cup of baby arugula
- Kosher salt and black pepper, to taste
- If you have a convection oven, preheat to 425 degrees. If you are using a standard oven, preheat to 450 degrees.
- Peel the squash then cut into 3/4-inch cubes. Scatter on a sheet pan and sprinkle with 1 tablespoon of olive oil and salt and pepper. Toss to coat then place in the oven and roast until cubes are tender. If you are using convection this may be as quick as 15-20 minutes. If you aren’t using convection, it may take 30-40 minutes.
- While the squash roasts, toast the almonds in a small saute pan over medium-low heat. Shake the pan often to prevent burning. Once the nuts start to turn golden and smell fragrant, they are done. For whole almonds, transfer to a cutting board and roughly chop. Transfer chopped or sliced almonds to a large mixing bowl.
- Measure the dried cranberries into the bowl with the nuts along with 2 tablespoons apple cider vinegar and 1 tablespoon of olive oil.
- Once the squash is out of the oven, transfer it to the mixing bowl with the cranberries and nuts. Season with salt and pepper, and toss everything to combine. Check seasoning. For more punch, add another tablespoon of vinegar. If it’s too dry, add another tablespoon of olive oil.
- Fold in the arugula just before serving. Scoop into bowls and serve room temperature, or chill and serve cold.