Prepare the 2 ½ pounds of butternut squash: Begin with the peeling hack below. Trim the ends and cut the squash in half lengthwise. Scoop out the seeds. Chop the squash into ½” cubes. You should have around 5 cups.
Warm your pan over a medium-high heat.
Melt 3 tablespoons of unsalted butter in the pan and reduce the heat to medium.
Add the cubed butternut squash to the pan, completely coating all of the squash in the melted butter. Cover and cook for a couple of minutes.
Remove the cover, mix the squash, and salt it with ¼ teaspoon of sea salt. Mix again. Cover.
Cook the squash for 10 minutes or so, stirring occasionally, until tender and slightly seared.
Remove cover and add 1 cup of dried cranberries and mix to combine. Cover and cook for 1 minute. This softens the cranberries, making a much more complimentary texture to the squash.
Do not use fresh cranberries as they would release too much moisture leaving you with a bad soup.
Remove the cover and turn off the heat.
Add 2 cups of baby arugula, and fold into the mixture. The remaining heat will just wilt the greens.
Mix in ⅓ cup of coarsely chopped walnuts and serve with a SIP certified Malbec.
Enjoy!