Butternut Squash with Cider Mustard Viniagrette

Do you crave squash like I do? I don't know, maybe it's leftover love of Thanksgiving dinner or the cool air, but I NEED squash at least once a week in the fall and winter. And living in Massachusetts, it's going to be nice and cool for a few more months, so you can warm up your kitchen making these harvesty foods.

Roasted Butternut Squash with Cider Mustard Vinaigrette:

3 small butternut squash (2 lb. each), peeled, seeded and cut into 1/2 inch thick half moons (as pictured above) *tip: buy them already peeled so you can easily slice into half moons!*

8 shallots, cut into wedges

4 T olive oil

1 cup apple CIDER (not juice)

1 T apple cider vinegar

1 T whole-grain mustard (it will say "whole grain" on the jar and will look grainy)

1/4 cup fresh flat-leaf parsley

Heat oven to 375. Divide the vegetables between two large rimmed baking sheets. Toss with 2 T oil and season with a total of 1/2 tsp. salt and 1/2 tsp. pepper. Arrange in a single layer and roast, turning once, about 55 minutes.

Meanwhile, simmer the cider in a small saucepan until it's reduced to 1/4 cup, about 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley and the remaining 2 T oil, plus 1/4 tsp. salt and pepper.

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