Looking for a tasty way to use all that fall squash at the grocery store? This simple yet satisfying dish is perfect for those warm, cozy holiday meals. The golden browned squash pairs with the tangy cider to deliver flavor on every level. Feel free to additionally sprinkle your own choice of winter herbs!
Yield: 6 servings
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
Directions: 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.
Nutritional Information: Serving size: 1/6 of the final dish Calories: 206 Fiber: 5g Protein: 3g Unsaturated fat: 6g Vitamin C: 63% Calcium: 15%