Ingredients
1 large butternut squash, peeled and cut in ¾-inch dice
2 large russet potatoes, peeled and cut in ¾-inch dice
½ cup extra-virgin olive oil; divided
1 shallot or leek, finely chopped (if using leek be sure to wash in a large bowl of cold water)
¼ cup Jones Woodlands White Wine (or a semi-sweet white wine)
¼ cup balsamic vinegar
4 Tbsp pure maple syrup; divided
½ cup pecans, toasted
3 Tbsp dried cranberries
Directions
- Preheat the oven to 400°F.
- Place the squash and potatoes on a sheet pan. Add 2 tablespoons each of the maple syrup and olive oil, season with salt and pepper and toss.
- Roast for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, sautée the shallots or leeks in a small pan with a little olive oil. When the shallots are translucent, add the white wine and balsamic vinegar and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the vinaigrette is reduced by half.
- Turn off the heat and whisk in the maple syrup, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Toss the roasted squash mixture with the pecans.
- Spoon just enough vinaigrette over the salad to moisten, and toss well.
- Sprinkle with salt and pepper and serve immediately.
