INGREDIENTS
1
butternut squash (about 1 1/2 pounds), peeled and cut into 3/4 inch chunks
2 tbsp
plus 1/3 cup olive oil, divided
1 tbsp
pure maple syrup
Kosher salt and freshly ground black pepper
3 tbsp
dried cranberries
3/4 cup
apple cider
2 tbsp
cider vinegar
2 tbsp
minced shallots
2 tsp
Dijon mustard
4 oz
baby arugula
1/2 cup
walnuts halves, toasted
3/4 cup
freshly grated Parmesan