Total Time: 30 minutes
2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
1 medium red onion, cut into wedges
3 tbsp. olive oil, divided
freshly ground black pepper
1 c. apple cider
1 1/2 tbsp. whole-grain mustard
1 tbsp. red wine vinegar
2 tbsp. chopped fresh flat-leaf parsley
1. 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.
2. 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.
3. Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
4. Drizzle squash and onion with vinaigrette just before serving.
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Original Recipe from: Country Living