Rating: 3.5 stars
93 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 29
  • 2 star values: 12
  • 1 star values: 5
Kate Merker


Credit: Jose Picayo

Recipe Summary test

20 mins
1 hr 15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.

Nutrition Facts

192 calories; fat 7g; saturated fat 1g; sodium 218mg; protein 3g; carbohydrates 34g; fiber 7g.