As the days start to get cooler and the fall sets in, we can finally heat the house back up and start using the oven again! I found a recipe on realsimple.com for some roasted squash that looks delicious. I tweaked the recipe a little bit for the autoimmune diet. I love the way the house smells when you cook in the kitchen!
Ingredients
- 3 small butternut squash (2lbs each)—peeled, seeded, & cut into 1/2-inch-thick half-moons
- 4 shallots
- 4 tablespoons extra virgin olive oil
- sea salt & black pepper
- 1 cup cooked and peeled sweet apples
- 1 cup apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon dijon mustard
- 1/4 cup parsley, finely chopped
- Heat oven to 375° F. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.
- Meanwhile, simmer the cider in a small saucepan until reduced to ¼ 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.
- Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
I used butternut squash in a dish last weekend. I had never cooked it before and I was surprised at how different it was to prepare! I've added this link to help you: http://www.wikihow.com/Cut-Butternut-Squash.
