Roasted Acorn Squash with Cider Vinaigrette

The added touch of the vinaigrette make this recipe so much tastier.
Dish Type: Lifestyle: dairy free, gluten free, nut free, vegan, vegetarian


2 medium acorn squash

4 tbsp. olive oil

kosher salt


1 c. apple cider

1 tbsp. red wine vinegar

1 tbsp. whole-grain mustard (or other gluten free mustard)

¼ c. chopped fresh flat-leaf parsley


  1. Heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper.
  5. Stir in the parsley.
  6. Transfer the squash to a platter and drizzle with the vinaigrette just before serving.