Ingredients

• 2 cups cranberry juice
• 1 tablespoon (+ 1 teaspoon) maple syrup
• 1 cup cabernet sauvignon wine, or a full bodied red wine
• 3 tablespoons olive oil
• 1 teaspoon (+ 1/4 teaspoon) salt and pepper
• 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
• 1 cup dried cranberries
• 5 ounces baby spinach
• 3 ounces shaved Parmesan
• 2 ½ ounces toasted, salted pepitas