Lunch: Roasted Acorn Squash with Cider Vinaigrette

Recipe by Woman's Day Kitchen Bring additional seasonal ingredients to the Thanksgiving table this year, with apple cider-roasted acorn squash.

Ingredients

2 medium acorn squash
4 tbsp. olive oil
kosher salt
Pepper
1 c. apple cider
1 tbsp. red wine vinegar
1 tbsp. whole-grain mustard
1/4 c. chopped fresh flat-leaf parsley

Instructions

Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with 2 tablespoons oil and 3/4 teaspoon salt. Roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, bring the cider to a boil in a small saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, 12 to 15 minutes.
In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Stir in the parsley.
Transfer the squash to a platter and drizzle with the vinaigrette just before serving.

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