Spice-Roasted Butternut Squash with Cider Vinaigrette

Name: Spice-Roasted Butternut Squash with Cider Vinaigrette
Prep time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 2 tsp. light brown sugar; 1/2 tsp. ground coriander; 1/4 tsp. freshly grated or ground nutmeg; 2 small butternut squash, peeled, seeded and sliced 1⁄2 inch thick; 10 sprigs fresh thyme; 6 tbsp. olive oil; 1 c. apple cider; 1 tbsp. red wine vinegar; 1 tbsp. whole-grain mustard; 1/4 c. chopped fresh flat-leaf parsley; Kosher salt and pepper

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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Mike Garten

Yields:

Active Time:

20 mins

Total Time:

35 mins

Trust us, you're going to want to make extra apple cider dressing to drizzle over this flavorful squash dish.

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Ingredients

2 tsp. light brown sugar
1/2 tsp. ground coriander
1/4 tsp. freshly grated or ground nutmeg
2 small butternut squash, peeled, seeded and sliced 1⁄2 inch thick
10 sprigs fresh thyme
6 Tbsp. olive oil
1 cup apple cider
1 Tbsp. red wine vinegar
1 Tbsp. whole-grain mustard
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and pepper

Directions

1. Step 1Heat oven to 425°F. In small bowl, combine sugar, coriander, nutmeg and 1⁄2 teaspoon each salt and pepper. Divide squash and thyme between 2 large rimmed baking sheets.
2. Step 2Toss vegetables on each sheet with 2 tablespoons oil, then half of spice mixture. Arrange in single layer and roast, turning over once, until golden brown and tender, 25 to 30 minutes. Transfer to platter.
3. Step 3Meanwhile, heat cider to a boil in small saucepan on high. Reduce heat and simmer until liquid has reduced to 1⁄4 cup, 12 to 15 minutes.
4. Step 4In medium bowl, whisk together reduced cider, vinegar, mustard, remaining 2 tablespoons oil and 1⁄4 teaspoon each salt and pepper. Stir in parsley, then drizzle over squash.