WHAT'S IN IT?
3 butternut squash peeled, seeded and cut into ½ inch-thick half moons
8 shallots cut into wedges
4 tablespoons olive oil
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1/4 cup fresh flat-leaf parsley, chopped
Kosher salt and pepper
HOW TO MAKE IT:
Pre heat oven to 375. 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 ½ teaspoon salt and ½ teaspoon of pepper. Arrange in single layer and roast, turning once until golden brown and tender 50-55 minutes.
Meanwhile, simmer the cider in a small saucepan for 12 – 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, and remaining 2 tablespoons of oil, ¼ teaspoon each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.