The other day I was watching some cooking shows on food network, and Sam walked in and said, “They should make a ‘Shit Food Network Chefs Say’ video”, (like the viral Shit Girls Say Youtube videos) because… its true, all of them have their weird sayings and phrases that we constantly make fun of. Don’t get me wrong… I still love their recipes.
For instance, Anne Burrell’s “BTB and RTS, bring to boil, reduce to simmer” phrase. And her cookie monster sounding MMMMMmmmmm’s. Ina Garten is constantly saying “Now how easy was that?” or “Geoffrey will love this.” or “How great is that?”. Rachel Ray is just ridiculous with her TV show arm movements, I can’t even begin to tell you how much that gets on my nerves sometimes. Sometimes when I cook I’ll just talk to Sam while he is watching TV and make constant huge arm movements… and he knows exactly who I am referring too. Giada is just constantly smiling her big ole smile, I can’t think of anything she repeatedly says. None the less, I think if someone tried to put together a ‘Shit Food Network Chefs Say’ video.. it would be hilarious… at least to me.
This roasted butternut squash salad with warm cider vinaigrette is an Ina Garten recipe, and here are the ingredients…
The first thing I did was preheat my oven to 400 degrees F. Then I prepped some of my ingredients, such as chopping the butternut squash and toasting the walnuts.
Then on a sheet pan I tossed my butternut squash with olive oil, maple syrup, salt and pepper, and roasted it for about 20 minutes.
When there was 5 minutes left for the squash to roast, I added the cranberries to the pan.
While the squash was in the oven, I made my warm cider vinaigrette by combining the apple cider, apple cider vinegar, and shallots in a small saucepan and brought it to a boil over medium-high heat. I reduced this for about 8 minutes, then whisked in the mustard, olive oil, salt and pepper.
Finally I assembled the salad by adding the arugula, squash mixture, walnuts, and grated Parmesan. Then I tossed it with some of the vinaigrette and enjoyed!
It was really delicious! Sam and I both really liked it, the cranberries are a really nice touch with the spicy arugula.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Serves 2-4 depending on if you are making it your main meal or not.
Thanks to Ina Garten for this recipe!
✔ 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
✔ Good olive oil
✔ 1 tablespoon pure maple syrup
✔ Kosher salt and freshly ground black pepper
✔ 3 tablespoons dried cranberries
✔ 3/4 cup apple cider or apple juice
✔ 2 tablespoons cider vinegar
✔ 2 tablespoons minced shallots
✔ 2 teaspoons Dijon mustard
✔ 4 ounces baby arugula, washed and spun dry
✔ 1/2 cup walnuts halves, toasted
✔ 3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash 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, combine the 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 cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.