Roasted Butternut Squash

I got this recipe from the November 2009 Edition of Real Simple and I love it!!

Ingredients:

3 small butternut squash (about 2 lbs. each)--- peeled, seeded, and cut into 1/2 in thick half-moons

8 shallots, cut into wedges

4 tablespoons EVOO

kosher salt and black pepper

1 cup apple cider

1 tablespoon cider vinegar

1 tablespoon whole-grain mustard (I used ground)

1/4 cup fresh flat-leaf parsley, chopped

Directions:

1. Heat oven to 375*. Divide squash and shallots among 2 rimmed baking sheets. Toss in 2 tbsp. EVOO and season with salt & pepper. Arrange in one layer and flip once until golden, about 50 minutes.

2. Meanwhile, simmer the cider in a small sauce pan until reduced to 1/4 cup, about 10-15 minutes. Let cool for 5 minutes. Whisk in vinegar, mustard, parsley, and the remaining 2 tbsp of oil. Season with salt and pepper.

3. Transfer shallots and squash to a serving dish and drizzle with the vinaigrette.

ENJOY!!