BUTTERNUT SQUASH, APPLE AND ONION MEDLEY

BUTTERNUT SQUASH, APPLE AND ONION MEDLEY image

Yield 8 bowls

Number Of Ingredients 13

Medley:
3 lbs butternut squash, peeled, seeded, cut into 1 in cubes
3 medium-sized apples, peeled, cored, cut into 1 in cubes
2 medium red onions, cut lengthwise, 1/3 in julienne
Extra virgin olive oil, as needed
Salt and Fresh ground pepper, as needed
Dressing:
1/3 cup sugar
1/4 sherry wine vinegar
1/4 cup light soy sauce
1 1/2 sticks butter, chilled, cut into 1 in chnks
1/4 cup fresh tarragon, chooped
1/4 cup freh flat leaf parsley, chopped

Steps:

Preheat over to 425˚F. Toss vegetables with oil to coat. Season with salt and pepper. Place vegetables on shallow baking or roasting pan. Roast vegetables until slightly golden and tender, approx. 15-20 minutes. While vegetables are roasting, add sugar, 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 at a time, whisking occasionally. Season with salt and pepper. Ad herbs. Toss vegetables with dressing and serve.