Roasted Butternut Squash with Apple

A great fall and winter recipe, butternut squash is easy to prepare. It also holds for extended periods in your refrigerator and when paired with apples, make a delicious side dish. 

This recipe, originally from Cook's Country, uses a standard vinaigrette dressing which is applied after the squash and apple are tender and ready to serve.

Ingredients

Vinaigrette
2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar
2 tablespoon honey
1/8 teaspoon table salt
3 tablespoons minced shallot
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes

Squash and Apple
1 (2 to 3 pound) butternut squash
3 tablespoons extra-virgin olive oil
1 teaspoon table salt
1 Gala, Fuji, or Braeburn apple

Instructions

FOR THE VINAIGRETTE: Stir the ingredients together until well blended, using a small whish or table fork. Set aside.

FOR THE SQUASH AND APPLE: Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from squash and peel squash. When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1 inch thick.

Toss squash, 2 tablespoons oil, and salt together in bowl. Spread squash in even layer on rimmed baking sheet on its sides (largest surface areas). Roast until squash is tender and sides touching the sheet are beginning to brown, 14 to 16 minutes.

Core, and halve the apple leaving the skin on. Slice into 1/2-inch-thick wedges.

Toss apple and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place apple between squash on sheet, cut sides down. (Do not flip squash.) Return sheet to oven and continue to roast until apple is tender and squash is tender and starting to brown, about 8 minutes longer.

Using spatula, transfer squash and apple to shallow platter and spread into even layer. Drizzle vinaigrette over top. Serve warm or at room temperature.