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Roasted Butternut Squash With Mustard Vinaigrette

Roasted Butternut Squash With Mustard Vinaigrette
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2009

Nutritional Information

  • 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 .

Quick Tip

Salad and squash in bowls on a table
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.