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Roasted Butternut Squash With Mustard Vinaigrette
- 3 small butternut squash (about 2 pounds each)peeled, seeded, and cut into 1/2-inch-thick half-moons
- 8 shallots, cut into wedges
- 4 tablespoons olive oil
- 1 cup kosher salt and black pepper
- 1 tablespoon apple cider
- 1 tablespoon cider vinegar
- 1/4 cup whole-grain mustard
Directions:View on Real Simple
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