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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


Broccolini is a cross between conventional broccoli and Chinese broccoli. It’s slightly sweeter and more tender than its relatives. If you substitute conventional broccoli in this recipe, cut it into long spears before cooking.