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Roasted Butternut Squash with Cider Vinaigrette

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

  • kosher salt

  • 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.

Serves 6

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Original Recipe from: Country Living

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