Roasted Butternut Squash With Mustard Vinaigrette

Roasted Butternut Squash With Mustard VinaigretteJose Picayo

Great warmed up or served at room temperature.

Get the recipe.

Get the recipe.

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.
Read More About:Seasonal

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Quick Tip

Parmesan

If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.