INGREDIENTS
1 1/2 lb
butternut squash
1 serving
olive oil
1 tbsp
maple syrup
1 serving
kosher salt
3 tbsp
dried cranberries
3/4 cup
apple juice
2 tbsp
cider vinegar
2 tbsp
shallots
2 tsp
dijon mustard
4 oz
baby arugula
1/2 cup
walnut halves
3/4 cup
parmesan cheese