- Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil.
- Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to 1/4 cup, about 10 min. Remove from heat and whisk in 3 tbsp oil and Dijon.
- Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.
- Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries.
Fed up with over-oaked chardonnays? Many are now opting for just a hint of wood. And as a bonus, having less of that oaky flavour makes the wine even more food-friendly. This fullbodied organic version matches the rich flavours of the Roasted Squash Salad with Cranberries.
Cono Sur Organic Chardonnay, Chile, $15.