Butternut squash is one of my favorite foods, and I love any opportunity to make it the star of a meal. For this dish, roast diced butternut squash with maple syrup and dried cranberries, and then dress it with a mixture of apple cider vinegar, shallots, and Dijon mustard. Combine with arugula, walnuts, and Parmesan cheese.
This double-crust pie is filled with cranberries, sugar, orange zest, and orange juice. I made this pie one Christmas intending to take it to the family celebration, but found out too late that there were already a lot of pies on the menu. I froze it and served it for Valentine’s Day instead. Even having been frozen, it was still amazing.