Roasted Butternut Squash with a Cider Vinaigrette


Roasted Butternut Squash with a Cider Vinaigrette

Original recipe from


  • 3 small Butternut Squash
  • 8 Shallots, cut into wedges
  • 4 Tbsp olive oil
  • Salt & Pepper, to taste
  • 2 cup CSA Apple Juice (or cider, if store-bought)
  • 2 Tbsp Cider Vinegar
  • 2 Tbsp whole-grain Mustard
  • 1/4cup flat leaf parsley, chopped


  1. Heat oven to 375° F.
  2. Peel the butternut squash, cut in half to scrape out the seeds, and slice in 1/2in pieces. Peel the shallots and cut into 1/2in wedges. Toss with 2 Tbsp of olive oil, along with 1tsp salt and pepper.
  3. Spread out the squash and shallot slices on two rimmed baking sheets, lined with tin foil. Divide the squash and shallots among 2 large rimmed baking sheets. Roast in the oven for 25 minutes, then flip slices over and roast another 25 minutes, until golden brown.
  4. While the squash is roasting, simmer the cider in a small saucepan until reduced to 1/2 cup, 20-30minutes, then cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. When serving the squash and shallots, drizzle with the vinaigrette.

Leave a Reply

Required fields are marked *.