Roasted Butternut Squash
I got this recipe from the November 2009 Edition of Real Simple and I love it!!
3 small butternut squash (about 2 lbs. each)--- peeled, seeded, and cut into 1/2 in thick half-moons
8 shallots, cut into wedges
4 tablespoons EVOO
kosher salt and black pepper
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard (I used ground)
1/4 cup fresh flat-leaf parsley, chopped
1. Heat oven to 375*. Divide squash and shallots among 2 rimmed baking sheets. Toss in 2 tbsp. EVOO and season with salt & pepper. Arrange in one layer and flip once until golden, about 50 minutes.
2. Meanwhile, simmer the cider in a small sauce pan until reduced to 1/4 cup, about 10-15 minutes. Let cool for 5 minutes. Whisk in vinegar, mustard, parsley, and the remaining 2 tbsp of oil. Season with salt and pepper.
3. Transfer shallots and squash to a serving dish and drizzle with the vinaigrette.