Roasted Acorn Squash with Cider Vinaigrette

1. 1

   Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with 2 tablespoons oil and 3/4 teaspoon salt.

2. 2

   Roast until golden brown and tender, 20 to 25 minutes.

3. 3

   Meanwhile, bring the cider to a boil in a small saucepan.

4. 4

   Reduce heat and simmer until liquid has reduced to 1/4 cup, 12 to 15 minutes.

5. 5

   In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper.

6. 6

   Stir in the parsley.

7. 7

   Transfer the squash to a platter and drizzle with the vinaigrette just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.