In an effort to use up all that fall squash that’s overtaking my backyard {I’m not complaining because I love squash!}, I’m trying new recipes so my family doesn’t get bored and threaten to revolt in the midst of Squash-Gate 2013. I like to roast squash, so this is a new twist on that. For being so simple it tasted like a very sophisticated recipe. Like I could make it and fool my neighbors into thinking I was a world-class chef that spent hours in the kitchen. Yeehaw!
Ingredients
1 large butternut squash, peeled, seeded, and cut into half-moon shapes {1-1.5 inches thick}
1 large onion, thinly sliced
4 tablespoons olive oil
Salt and pepper to taste
1/2 cup apple cider
1 tablespoon cider vinegar
1 tablespoon mustard
1/4 cup chopped parsley
Directions
Preheat oven to 375 F. Line 2 baking sheets with a silpat {or foil}. Toss the squash and onions with 2 tablespoons of the oil, salt and pepper. Spread out in a single layer and roast about 50 minutes, or until tender, turning once.
While squash is roasting, simmer the cider in a small saucepan about 15 minutes or until reduced to 1/4 cup. Let cool. Stir in the vinegar, mustard, parsley, remaining oil, and salt and pepper. Whisk until well blended. Drizzle vinaigrette over the roasted squash and onions. Enjoy!
Madam Chow says
Have you ever tried butternut squash lasagna? Awesome. I use Giada de Laurentiis’ recipe over at foodnetwork.com. My one suggestion is to let it sit a good 20-30 minutes after it comes out of the oven or it slides all over.