Roasted Butternut Squash With Mustard Vinaigrette
Serves 8| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
- Per Serving
- Calories 192
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 218mg
- Protein 3g
- Carbohydrate 34g
- Fiber 7g
What does this mean? See Nutrition 101 .
Roast the squash and make the vinaigrette; refrigerate, separately, for up to 1 day in advance (alternatively, keep them at room temperature for up to 6 hours). To serve, reheat the squash at 375° F for 20 to 30 minutes, then drizzle with the vinaigrette.