Roasted Butternut Squash With Mustard Vinaigrette

Photo by Jose Picayo
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 192 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 218 mg
    • Protein 3 g
    • Carbohydrate 34 g
    • Fiber 7 g


  1. Check 3 small butternut squash (about 2 pounds each)—peeled, seeded, and cut into 1/2-inch-thick half-moons
  2. Check 8 shallots, cut into wedges
  3. Check 4tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1cup apple cider
  6. Check 1tablespoon cider vinegar
  7. Check 1tablespoon whole-grain mustard
  8. Check 1/4cup fresh flat-leaf parsley, chopped


  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.