Roasted butternut squash sald with warm cider vinaigrette

butternut squash baked (20 min. at 400 degrees) covered with:

1 tlbs. maple syrup
kosher salt and pepper
3 tlbs. dried cranberries added for last 5 min. 

Saute:

1/4 c. red apple balsamic
fennel
leek
pumpkin seeds
almond slices

Serve on Arugula

add shredded parmesan and cooked grains