Roasted Acorn Squash with Cider Vinaigrette

By jocelynamanda

Ingredients

• 2 med acorn squash (about 4 1/2 lb) cut into 1/2" thick wedges
• 4 Tbsp olive oil
• salt and pepper
• 1 cup apple cider
• 1 Tbsp red wine vinegar
• 1 Tbsp whole grain mustard
• 1/4 cup chopped fresh flat-leaf parsley

Details

Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 400. On a rimmed baking sheet, toss squash with 2 Tbsp olive oil and salt. Roast until golden brown and tender, 20-25 mintues.

2. Meanwhile, bring the cider to a oil in a small saucepan. Reduce hit and simmer until liquid has reduced to a 1/4 cup, 12-15 minutes.

3. In a med bowl, whisk together the reduced cider, vinegar, mustard, and remaining oil, salt and pepper. Stir in the parsley.

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

Make Ahead: Refrigerate the roasted squash and vinaigrette (w/o parsley) separately for up to 1 day. To serve, bring the squash and vinaigrette to room temp. Warm the squash at 375 for about 10 minutes. Stir the parsley into the vinaigrette just before drizzling.