Roasted Acorn Squash with Cider Vinaigrette

  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)

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