Roasted Butternut Squash with Apple

Name: Roasted Butternut Squash with Apple
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, red wine vinegar; 1 tablespoon, sugar; 1/8 teaspoon, table salt; 3 tablespoons, minced shallot; 2 tablespoons, chopped fresh parsley; 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; 1 (2¼- to 2¾-pound), butternut squash; 3 tablespoons, extra-virgin olive oil, divided; 1 teaspoon, table salt; 1 Gala, Fuji, or, Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges

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Appears in Cook's Country December/January 2020, Cook's Country TV

What does squash need to go from good to great? Plenty of browning and a surprising dressing.

SERVES4 to 6

TIME55 minutes

has video

WHY THIS RECIPE WORKS

In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash i...

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