1 small butternut squash, about 2 lb | 1 kg
2 tbsp | 30 mL Butter, melted
2 tbsp | 30 mL maple syrup
2 tsp | 10 mL finely chopped fresh thyme leaves, divided
1/2 tsp | 2 mL each salt and pepper
1/2 cup | 125 mL pecan halves
1 clove garlic, minced
3 tbsp | 45 mL sherry or white wine vinegar
1 tsp | 5 mL Dijon mustard
1/4 cup | 60 mL olive oil
1 tub | 200 g Bocconcini, drained
8 cups | 2 L baby arugula leaves
1/4 cup | 60 mL dried cranberries
Peel and seed the squash; cut into 1-inch (2.5 cm) pieces.
Stir the butter with half each of the maple syrup, thyme, salt and pepper.
Toss with the squash; spread in a single layer on a parchment paper–lined baking sheet.
Roast in 450°F (230°C) oven, turning occasionally, for 30 minutes.
Add the pecans during the last 4 minutes of roasting. Let cool to room temperature.
Meanwhile, stir the remaining maple syrup, thyme, salt and pepper with garlic, vinegar and mustard.
Whisk in olive oil. Cut Bocconcini into quarters; toss with half of the vinegar mixture.
Toss the squash with the arugula, cranberries, Bocconcini mixture and enough of the remaining dressing to coat lightly. Serve immediately.