Maple-roasted Butternut Squash and Arugula

Maple-roasted Butternut Squash and Arugula

Air date: November 8th. Source: Chef John Folse.

Prep Time: 1 Hour

Yields: 8 Servings

Ingredients for Salad:

1 butternut squash, peeled, seeded and cubed

2 tbsps maple syrup

10 ounces baby arugula

1 tbsp blood orange juice

1 tbsp olive oil

½ cup toasted pecan halves, divided

4 ounces goat cheese, crumbled and divided

Ingredients for Cane Syrup Vinaigrette:

2 tbsps Steen's™ Pure Cane Syrup

¼ cup red wine vinegar

1 egg yolk

1 tbsp minced onion

1 tbsp minced garlic

1 tsp chopped basil

1 tsp chopped thyme

1 tsp cracked black pepper

1 tsp Creole mustard

2 tbsps blood orange juice

1 cup vegetable oil

1 cup olive oil

salt and cracked black pepper to taste

granulated garlic to taste


Preheat oven to 450°F. In a medium bowl, combine blood orange juice and olive oil. Toss butternut squash in mixture and spread evenly on a baking sheet. Bake 25–30 minutes, turning once half way through cooking process. Remove squash from oven and toss with maple syrup. Return to oven and bake an additional 10–15 minutes to caramelize. Remove squash from oven and allow to cool. Set aside. To create vinaigrette, place egg yolk in a large mixing bowl. Using a wire whisk, whip egg for 1 minute. Add cane syrup, vinegar, onion, minced garlic, basil, thyme, 1 teaspoon black pepper, mustard and orange juice, stirring constantly until all ingredients are blended. Add oils in a slow, steady stream, whipping constantly until all is incorporated. Season to taste using salt, pepper and granulated garlic. Set aside. In a large bowl, combine baby arugula, ¼ cup pecans, half of goat cheese and half of the dressing, tossing to mix well. Add cooled squash and all remaining ingredients, tossing gently to incorporate. Serve immediately.