Ingredients Medley 3 pounds butternut squash, cut in 1" cubes peeled, seeded 3 medium sized apples, cut in 1" cubes peeled, cored 2 medium sized red onions, cut lengthwise, 1/3 inch julienne Extra virgin olive oil, as needed Salt and fresh pepper, as needed
Dressing 1/3 cup Sugar in the Raw 1/3 cup Sherry wine vinegar 1/3 cup light soy sauce 1 1/2 sticks butter, cut into 1 inch chunks chilled 1/4 cup fresh tarragon, chopped 1/4 cup fresh flat-leaf parsley, chopped
Instructions 1. Preheat oven to 425. Toss vegetables with the oil to coat. Season with salt and pepper. Place vegetables on shallow baking pan or roasting pan, Roast vegetables until slightly golden and tender, approximately 15-20 minutes. 2. While vegetables are roasting, add Sugar in the Raw, Sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer, reduce by one third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs. 3. Toss vegetables with dressing and serve.
Description A great side dish with autumn ingredients.
Notes I made this for Thanksgiving and used yams, in error. It was just delicious and I think it would be just as good or better with the squash. It reheated well in the microwave. It is a nice change from the sweeter squash and yam recipes.
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