Roasted Acorn Squash with Cider Vinaigrette

• 2 medium acorn squash
• 4 tbsp. olive oil
• kosher salt
• Pepper
• 1 c. apple cider
• 1 tbsp. red wine vinegar
• 1 tbsp. whole-grain mustard
• 1/4 c. chopped fresh flat-leaf parsley

1. Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with 2 tablespoons oil and 3/4 teaspoon salt.
2. Roast until golden brown and tender, 20 to 25 minutes.
3. Meanwhile, bring the cider to a boil in a small saucepan.
4. Reduce heat and simmer until liquid has reduced to 1/4 cup, 12 to 15 minutes.
5. In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper.
6. Stir in the parsley.
7. Transfer the squash to a platter and drizzle with the vinaigrette just before serving.

acorn squash, olive oil, kosher salt, pepper, apple cider, red wine vinegar, wholegrain mustard, parsley

Taken from www.delish.com/recipefinder/roasted-acorn-squash-with-cider-vinaigrette-recipe-wdy1112 (may not work)