Roasted Acorn Squash with Cider Vinaigrette

By wing118677

Tender roasted acorn squash drizzled with a lovely simple homemade cider vinaigrette makes a great side or snack. Yes please!

Ingredients

• 2 medium acorn squash ( about 4.5-pounds), cut into 1/2 inch thick wedges
• 4 tablespoons olive oil
• Kosher salt and pepper
• 1 cup apple cider
• 1 tablespoon whole grain mustard
• 1/4 cup parsley, chopped

Preparation

Step 1

Heat oven to 400°F.

On a rimmed baking sheet, toss squash with 2 tablespoons. oil and 3/4 teaspoons salt. Roast until golden brown and tender, 20 to 25 minutes.

Meanwhile, bring cider to a boil in a small saucepan. Reduce heat and simmer until liquid is reduced to 1/4 cups. 12 to 15 minutes.

In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil and salt and pepper to taste. Stir in parsley.

Transfer the squash to a platter and drizzle with the vinaigrette just before serving.