SPICE ROASTED BUTTERNUT SQUASH , APPLE CIDER VINIAGRETTE
2 tsp. light brown sugar
1/2 tsp. ground coriander
1/4 tsp. freshly grated or ground nutmeg
2 small butternut squash, peeled, seeded and sliced 1⁄2 inch thick
10 sprigs fresh thyme
6 tbsp. olive oil
1 c. apple cider
1 tbsp. red wine vinegar
1 tbsp. whole-grain mustard
1/4 c. chopped fresh flat-leaf parsley
Kosher salt and pepper
Heat oven to 425°F. In small bowl, combine sugar, coriander, nutmeg and 1⁄2 teaspoon each salt and pepper. Divide squash and thyme between 2 large rimmed baking sheets.
Toss vegetables on each sheet with 2 tablespoons oil, then half of spice mixture. Arrange in single layer and roast, turning over once, until golden brown and tender, 25 to 30 minutes. Transfer to platter.
Meanwhile, heat cider to a boil in small saucepan on high. Reduce heat and simmer until liquid has reduced to 1⁄4 cup, 12 to 15 minutes.
In medium bowl, whisk together reduced cider, vinegar, mustard, remaining 2 tablespoons oil and 1⁄4 teaspoon each salt and pepper. Stir in parsley, then drizzle over