Roasted Butternut Squash with Cider Vinaigrette

Name: Roasted Butternut Squash with Cider Vinaigrette
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices; 1 medium red onion, cut into wedges; 3 tbsp. olive oil, divided; kosher salt; freshly ground black pepper; 1 c. apple cider; 1 1/2 tbsp. whole-grain mustard; 1 tbsp. red wine vinegar; 2 tbsp. chopped fresh flat-leaf parsley

By Kate MerkerPublished: Sep 21, 2018

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roasted butternut squash with cider vinaigrette recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

40 mins

Use apple cider to give healthy butternut squash some extra punch and pizzazz.

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Ingredients

2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
1 medium red onion, cut into wedges
3 Tbsp. olive oil, divided
kosher salt
freshly ground black pepper
1 cup apple cider
1 1/2 Tbsp. whole-grain mustard
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.

2. Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.

3. Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.

4. Drizzle squash and onion with vinaigrette just before serving.

Tools you'll need: baking sheets ($24 for two-pack, amazon.com)

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