Roasted butternut squash is a culinary delight that showcases the natural sweetness and rich flavor of this autumnal vegetable. When paired with a cider vinaigrette, it takes on a whole new level of deliciousness, combining the earthy squash with the bright, tangy notes of the dressing.
Preparing the Butternut Squash
Begin by selecting a firm and ripe butternut squash. The skin should be smooth and free of blemishes. Using a sharp chef’s knife, carefully cut off the top and bottom of the squash. This will provide a stable base for the next step. Stand the squash upright and carefully peel the tough outer skin. The key here is to remove as little of the flesh as possible while getting rid of the inedible skin.
Once peeled, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and the stringy pulp from the center. You can save the seeds for roasting separately if you like, as they make a delicious and healthy snack. Cut the squash into evenly sized pieces. You can choose to make them in the shape of cubes, wedges, or half – moons, depending on your preference. Aim for pieces that are relatively uniform in size to ensure even cooking.
Roasting the Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the squash from sticking. Place the cut squash pieces on the baking sheet in a single layer. Drizzle them with a generous amount of olive oil. You can use about 2 – 3 tablespoons of olive oil for a medium – sized butternut squash. Use your hands to toss the squash pieces, making sure they are evenly coated with the oil.
Season the squash with salt and freshly ground black pepper. You can also add other seasonings if you like, such as a sprinkle of ground cinnamon, nutmeg, or a pinch of cayenne pepper for a bit of heat. Place the baking sheet in the preheated oven and roast the squash for about 25 – 35 minutes. The exact cooking time will depend on the size and thickness of the pieces. You’ll know the squash is done when it is tender and has a beautiful golden – brown color on the edges. Stir the squash once or twice during the roasting process to ensure that all sides are evenly cooked.
Making the Cider Vinaigrette
While the squash is roasting, it’s time to prepare the cider vinaigrette. In a small bowl, combine 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 minced shallot, and a pinch of salt. Whisk these ingredients together until well combined. Slowly drizzle in 4 – 5 tablespoons of extra – virgin olive oil while continuing to whisk. The vinaigrette should emulsify and thicken slightly. You can adjust the consistency by adding more oil if it seems too thick or more vinegar if it’s too oily.
For an extra touch of flavor, you can add a tablespoon of honey or maple syrup to the vinaigrette. This will add a touch of sweetness that complements the tanginess of the vinegar and the richness of the olive oil. You can also add some fresh herbs, such as chopped thyme or rosemary, to enhance the overall flavor profile.
Combining the Squash and Vinaigrette
Once the butternut squash is roasted to perfection, transfer it to a large serving bowl. Drizzle the cider vinaigrette over the warm squash. Toss gently to coat each piece evenly. The warm squash will absorb the vinaigrette, allowing the flavors to meld together.
Serving and Garnishing
Roasted butternut squash with cider vinaigrette can be served in a variety of ways. It makes a wonderful side dish for a fall – themed dinner, perhaps alongside a roasted chicken or a pork tenderloin. You can also serve it as a salad by adding some fresh greens, such as arugula or spinach. Garnish the dish with some toasted nuts, like pecans or walnuts, for an added crunch. A sprinkle of crumbled goat cheese or feta cheese can also add a creamy and tangy element. The combination of the sweet, roasted squash, the zesty vinaigrette, and the additional toppings creates a dish that is both visually appealing and bursting with flavor. It’s a celebration of the season’s best ingredients and a treat for the taste buds.