|All the colors of the rainbow. // Instagram @kguymon|
In any event, I made some highly addictive roasted squash not too long ago that I thought was pretty enough to capture with my old-ass iPhone 4.
Turns out, it's incredibly tasty, too. The apple-cider vinaigrette and shallots balance the sweetness of the squash, so all the ingredients hold hands and do that perfect sweet-savory dance. I served this with a very garlicky roasted pork tenderloin. All felt right with the world.
Roasted Butternut Squash with Apple-Cider Vinaigrette [adapted from Real Simple]
-1 3 lb. butternut squash, peeled, seeded, and cut into 1/2-inch thick 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 dijon or whole grain mustard
-1/4 cup fresh flat-leaf parsley, chopped
1. Heat oven to 400° F. Divide the squash and shallots among 2 large rimmed baking sheets.
2. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 40 to 45 minutes.
3. Meanwhile, simmer the cider in a small saucepan until reduced to 1/4 cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
4. Drizzle the squash and shallots with the vinaigrette when they are out of the oven, but still hot.