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Place squash on a baking sheet and poke several holes in it. Place in a preheated 350-degree oven and bake for 30 minutes until softens. Remove from oven and cut off the peel, cut in half and remove seeds. Cut up into 1/2" slices. Return to the baking sheet, drizzle with olive oil, salt and pepper. Roast for another 30 minutes. Place pecans on the baking sheet and bake for the last 5 minutes.
Place arugula, squash, cheese, pecans and cranberries on a platter. Drizzle with vinaigrette.
In a food processor or blender and puree the following: Maple balsamic, shallots, garlic, mustard, salt and pepper. With the blender still running, slowly add olive oil to emulsify.
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