Roasted Butternut Squash With Mustard Vinaigrette

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For a Potluck

Before you leave: Roast the squash and shallots and make the vinaigrette. Leave separate at room temperature for up to 2 hours or refrigerate for up to 1 day.
When you arrive: Reheat the squash and shallots from room temperature in the oven. Drizzle with the vinaigrette just before serving.