Winter roasted butternut squash


2 pounds butternut squash
3 tablespoons maple syrup
2 tablespoons light olive oil
1/2 teaspoon salt
3/4 cup dried cranberries
3/4 cup roasted pecans, small pieces
1/2 cup purple onion, thinly sliced
3 cups mixed greens
1 1/2 cups apple cider
2 tablespoons cider vinegar
2 teaspoons brown sugar
2 teaspoons corn starch


Preheat oven 400°. Cut squash into small cubes. Combine syrup, oil, and salt and toss with squash to coat. Place mixture on large baking sheet lined with parchment paper. Bake until crispy tender (not mushy) approximately 15 minutes tossing once. Remove from oven and set aside.

In large bowl toss squash with cranberries, pecans, onions, and mixed greens.

Combine apple cider, vinegar, brown sugar, and corn starch in small saucepan. Cook on medium high for 20-25 minutes until liquid has been reduced. Cool and toss with salad.