3 small butternut squash (about 2 pounds each) - peeled , seeded, and cut into 1/2 inch thick moons
8 shallots, cut into wedges
4 tablespoons olive oil
kosher salt and pepper
1 cup apple cider
1 tablespoon whole-grain mustard
1/4 cup fresh flat-leaf parsley, chopped
Instructions
Heat oven to 375F. 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 1/2 teaspoon salt
and 1/2 teaspoon pepper. Arrange in a single
layer and roast, turning once, until golden brown
and tender, 50-55 minutes.
Meanwhile, simmer the cider in a small saucepan
until reduced to 1/4 cup, 12 to 15 minutes. Let
cool for 5 minutes. Whisk in the vinegar, mustard,
parsley, the remaining 2 tablespoons of oil, and 1/4
teaspoon each salt and pepper
Transfer the squash and shallots to a serving dish
and drizzle with the vinaigrette.
Originally Submitted
10/22/2009
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