4 acorn squashes, seeded and cut into 1/2-inch thick slices

1 large red onion, sliced into small wedges or thin slices

3 tbsp olive oil, divided

1 cup apple cider

1 1/2 tbsp whole grain mustard

1 tbsp red wine vinegar

2 tbsp chopped fresh parsley

Salt and pepper, to taste

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Preheat oven to 425°F (220°C).
Place squash slices and red onion on a large sheet pan. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat evenly.
Spread vegetables in a single layer and roast for 25–30 minutes, flipping halfway, until squash is tender and lightly caramelized.
Meanwhile, in a small saucepan, simmer apple cider over medium heat until reduced by half (about 10 minutes).
Whisk in mustard, red wine vinegar, and remaining 1 tbsp olive oil. Season with salt and pepper to taste.
Drizzle roasted squash and onions with the warm vinaigrette.
Sprinkle with fresh parsley and serve immediately.

Substitute delicata or butternut squash for acorn squash.

Add roasted apples or pears for extra sweetness.

Sprinkle with toasted walnuts or pecans for added crunch.

For spice, add a pinch of red pepper flakes to the vinaigrette.

Store leftovers in an airtight container up to 3 days and reheat in oven for best texture.