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Roasted Butternut Squash with Cider Vinaigrette Recipe

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This recipe for Roasted Butternut Squash with Cider Vinaigrette is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
1 medium red onion, cut into wedges
3 tbsp. olive oil, divided
kosher salt
freshly ground black pepper
1 c. apple cider
1 1/2 tbsp. whole-grain mustard
1 tbsp. red wine vinegar
2 tbsp. chopped fresh flat-leaf parsley
Directions:
Directions:
1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.

2. Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.

3. Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.

4. Drizzle squash and onion with vinaigrette just before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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