Acorn Squash, Arugula, and Maple Cider Vinaigrette

cuisine American
difficulty Simple
season Fall
serves 4


2 acorn squash, cut in half and seeded 1 Granny Smith apple, peeled, cored, and diced 1/4” 2 tablespoons unsalted butter 1 cup plus 2 tablespoons apple cider Kosher salt 4 cups arugula 1 tablespoon plus 2 teaspoons Maple Syrup 1/2 cup goat cheese, crumbled 1/4 cup hazelnuts, papery skins removed, chopped 2 tablespoons cider vinegar 1 medium shallot, minced 1/4 cup olive oil Freshly ground black peppers


  1. Preheat the oven to 400 degrees F.
  2. Place the halved squash in a baking dish or on a quarter sheet baking tray and put the diced apples in the holes.
  3. Add the butter, 2 tablespoons apple cider, 1 tablespoon maple syrup, 1 teaspoon salt, 1/2 teaspoon black pepper to a small bowl. Place in the microwave for 30 seconds or until the butter is melted. Use a pastry brush to paint the edges of the squash with the melted butter mixture and then pour the remaining mixture evenly over the cavities of the 4 pieces of squash and the diced apples. Roast the squash for 25 to 35 minutes (longer if the squash is larger), until it is easily pierced through with a paring knife. The tops of the squash should be beginning to caramelize.
  4. In a tiny pot over medium heat, reduce the remaining 1 cup cider by half.
  5. Add the reduced cider, cider vinegar, maple syrup, and 1/2 teaspoon salt to a blender or Vitamix. Gradually pour the olive oil through the lid and blend to emulsify. Taste for seasoning.
  6. Just before serving, combine just enough of the dressing to lightly dress the arugula (there will be dressing leftover) and toss with the goat cheese crumbles. Finish by sprinkling pomegranate seeds over each squash.
  7. Plate the acorn squash. Fill the squash cavity with the arugula salad, and sprinkle each half with the hazelnuts. Serve immediately.