Roasted Butternut Squash with Cider Vinagrette

This is a take on a Barefoot Contessa recipe, plus or minus a few ingredients:

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• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces mixed baby greens
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.  Pay particular attention to this, as it can be a pan-ruiner, or at least a real bitch to clean up.  The maple syrup makes the squash taste amazing, but can also burn or blacken the sheet pan, and because it can be sticky I would avoid using aluminum foil or paper on the sheet pan.  I think it probably requires more attention than I gave it with tossing around...

While the squash is roasting, combine the apple cider vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until 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 of pepper.

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