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

All-Purpose Croutons

Homemade croutons are a great way to make use of stale bread. To make your own: Toss ½ baguette (cubed) with ¼ cup olive oil on a rimmed baking sheet. Bake at 400° F, tossing once, until golden.