Roasted Butternut Squash | Dana-Farber Cancer Institute

Ingredients

• 1 pound butternut squash, peeled and 3/4-inch diced
• 1 tablespoon olive oil
• 3 tablespoons olive oil for dressing
• 1 tablespoon maple syrup
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground black pepper for dressing
• 3 tablespoons dried cranberries
• 1 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 6 ounces baby spinach, washed and spun dry
• 1/2 cup pecan halves, toasted
• 1/4 cup freshly grated Parmesan cheese