Roasted Butternut Squash With Mustard Vinaigrette
Ingredients
- 3 small butternut squash (about 2 pounds each)—peeled, seeded, and cut into 1/2-inch-thick half-moons
- 8 shallots, cut into wedges
- 4 tablespoons olive oil
- kosher salt and black pepper
- 1 cup apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon whole-grain mustard
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
Roasted Butternut Squash With Mustard Vinaigrette serves 8 original recipe by Real Simple.
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