Tuesday, October 22, 2013

Roasted Butternut Squash with Apple-Cider Vinaigrette

All the colors of the rainbow.  // Instagram @kguymon

Man, I wish sometimes that I could make a living by being a food photographer. That way, I wouldn't have to resort to Instagram pics during instances of free-time famine. And, I'd get to lovingly handle food all day. And, then hopefully I'd get to devour said  food at the end of every shoot. That's how it works, right?

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.

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