I've always had butternut squash cooked one way. Cut in half, baked, then scooped and mashed. This recipe was a delightful change.
Roasted butternut Squash with Mustard Vinaigrette
3 small butternut squash (about 2 lbs each) peeled, seeded and cut into half moons.
8 shallots, cut into wedges
4 tablespoons olive oil
Kosher salt and black pepper
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/4 cup fresh flat-leafed parsley, chopped
Heat oven to 375. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total if 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange single layer on baking sheet and roast, turning once, until golden brown and tender. 50-55 minutes.
Meanwhile, simmer the cider in a small saucepan until reduced to 1/4 cup, 12-15 minutes.
Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining oil, and 1/4 teaspoon of salt and pepper.
Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
This was served with Herbed Roasted Pork.