Roasted Butternut Squash With Cider Vinaigrette

2 small butternut squash (about 1 ½ pounds each), peeled, seeded, and cut into ½-inch-thick slices

1 medium red onion, cut into wedges

3 Tbsp. olive oil, divided

Kosher salt

Freshly ground black pepper

1 c. apple cider

1 ½ Tbsp. whole-grain mustard

1 Tbsp. red wine vinegar

2 Tbsp. chopped fresh flat-leaf parsley

Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.
Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.
Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
Drizzle squash and onion with vinaigrette just before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m