Roasted Butternut Squash With Mustard Vinaigrette
- 3 small butternut squash (about 2 pounds each)-peeled, seeded, and cut into 1/2-inch-thick half-moons
- 8 shallots, cut into wedges
- 4 tablespoons olive oil
- kosher salt and black pepper
- 1 cup apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon whole-grain mustard
- 1/4 cup fresh flat-leaf parsley, chopped
- 1. Heat oven to 375u0b0 F. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.
- 2. Meanwhile, simmer the cider in a small saucepan until reduced to 1/4 cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper.
- 3. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
butternut squash, shallots, olive oil, kosher salt, apple cider, cider vinegar, wholegrain mustard, parsley
Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-with-mustard-vinaigrette-50158177 (may not work)