Roasted Butternut Squash With Mustard Vinaigrette

By scottnjennie

Ingredients

• 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

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 375° 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 ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.

Meanwhile, simmer the cider in a small saucepan until reduced to ¼ cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.