Roasted Butternut Squash with Mustard Vinaigrette

By miss5elements

For a potluck:
Before you leave: Roast the squash & shallots & make the vinaigrette. Leave separate @ room temperature for up to 2 hrs or refrigerate for to 1 dy.

When you arrive: Reheat the squash & shallots from room temperature in the oven. Drizzle w/the vinaigrette just before serving.

Ingredients

• 3 small butternut squash (about 2lbs each) - peeled, seeded, and cut into 1/2" thick half-moons
• 8 shallots, cut into wedges
• 4 T EVOO
• Kosher salt & black pepper
• 1 c apple cider
• 1 T cider vinegar
• 1 T whole-grain mustard
• 1/4 c fresh flat-leaf parsley, chopped

Preparation

Step 1

1. Heat oven to 375F.
2. Divide the squash & shallots among 2 lg rimmed baking sheets.
3. Toss the vegetables w/a total of 2T of the oil & season w/a total of 1/2t salt & 1/2t pepper. Arrange in a single layer & roast, turning once, until golden brown & tender, 50 - 55 minutes.
4. Meanwhile, simmer the cider in a small saucepan until reduced to 1/4c, 12-15 minutes.
5. Let cool for 5 minutes.
6. Whisk in the vinegar, mustard, parsley, the remaining 2T of oil, & 1/4t each salt & pepper.
7. Transfer the squash & shallots to serving dish & drizzle w/the vinaigrette.