Roasted Butternut Squash With Mustard Vinaigrette

Roasted Butternut Squash With Mustard Vinaigrette
Jose Picayo
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preparation
20
minutes
cooking
75
minutes
Serves 8

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

Directions

  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.
  2. 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.
  3. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
  • Calories 192
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 218 mg
  • Protein 3 g
  • Carbohydrate 34 g
  • Fiber 7 g
What does this mean? See Nutrition 101.

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