Roasted Butternut Squash

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!