2. Peel the butternut squash and remove the seeds. Cut into ½ inch or 1.3 cm cubes. Put the cubes into a deep bowl and pour in the oil and toss to coat the cubes. Sprinkle the salt, pepper and optional sweetener and toss again. Transfer the cubes onto a parchment lined baking sheet. Place the tray in the middle position of your preheated oven and bake for 15 minutes. Toss the cubes and bake for 5 minutes – or until the squash is fork tender. Remove from oven and let cool to room temperature
3. While the squash is baking, make the vinaigrette. Into a small mixing bowl, pour in the apple cider vinegar, the balsamic vinegar, olive oil, and add the salt, pepper, shallots, and smooth Dijon mustard. Whisk with a fork. Cover and set aside
5. To serve, transfer each single serving onto an individual plate and then drizzle the room temperature vinaigrette on top. OPTIONAL: you can lightly heat the vinaigrette before pouring onto the salad. Toss and enjoy!