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Roasted Butternut Squash with Apple
Ingredients
  • subheading: Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • ⅛ teaspoon table salt
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon red pepper flakes
  • subheading: Squash and Apple:
  • 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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