• Roast cubed butternut squash for 45 minutes in 2 tablespoons olive oil and 1 tablespoon maple syrup, salt and pepper.
• Prepare bed of fresh arugula.
• Lay roasted squash over arugula.
• Sprinkle 2 tablespoons of toasted and slivered walnuts over squash and arugula.
• Drizzle dressing over top and sprinkle fresh grated parmesan or pecorino romano over it.

Recipe for Dressing

• Good olive oil Kosher salt and freshly ground black pepper
• 3/4 cup apple cider or apple juice or orange juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• Combine the apple cider/apple juice/orange juice, 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 the liquid is reduced to about 1/4 cup.
• Take off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.