Roasted Butternut Squash With Mustard Vinaigrette

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   1. Heat oven to 375u00b0 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 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.

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   2. 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.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.