 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.
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