Glazed Butternut Squash with Goat Cheese Apples and Pumpkin Seed Vinaigrette
Ingredients
- 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes
- 1 cup apple cider
- 2 tablespoons unsalted butter, cut into ¼-inch cubes
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 2 tablespoons raw pumpkin seeds
- 3 tablespoons apple cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 1 medium honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped celery leaves
- 2 ounces aged goat cheese
Instructions
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