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SPICE ROASTED BUTTERNUT SQUASH with APPLE CIDER VINIAGRETTE

SPICE ROASTED BUTTERNUT SQUASH with APPLE CIDER VINIAGRETTE

Brendan Stapleton

SPICE ROASTED BUTTERNUT SQUASH , APPLE CIDER VINIAGRETTE

 

Ingredients

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

 Directions

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

 
 

For more amazing recipes like this, check out Chef Steve Zimei and his amazing team at the Burlington Chopps Marriott located at 1 Mall road in Burlington ma, 01803.