Roasted Butternut Squash with Mustard Vinaigrette

We found this recipe and made it for Thanksgiving and it was huge succes and is now in regular rotation for veggie dishes. I was not a huge fan of Butternut Squash until we found this recipe but it's wonderful. Happy Cooking!

Roasted Butternut Squash with Mustard Vinaigrette

Serves 8

3 small butternut squash (about 2 lbs each) peeled, seeded and cut into ½ inch thick half-moons

8 shallots, coarsely chopped

4 TBS olive oil

1 Cup apple cider

Kosher salt and black pepper

1 TBS apple cider vinegar

1 TBS whole-grain mustard

¼ Cup fresh, flat leaf parsley, chopped

Heat oven to 375°.  Divide the squash and shallots between 2 large baking sheets. Toss the vegetables with a total of 2 TBS of the oil and season with ½ tsp of salt and pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, about 50-55 minutes.

Meanwhile, simmer the cider in a small saucepan until reduced to ¼ Cup, 12-15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 TBS of oil and ¼ tsp each of salt and pepper. Transfer squash and shallots to a large serving dish and drizzle with the vinaigrette.