Butternut Squash with a Cider Reduction

• 1 small butternut squash, peeled, deseeded, cut into 1/2-inch slices
• 2 T avocado oil
• 1 1/4 tsp sea salt
• 1 C apple cider
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• 1/3 C chopped pecans, toasted
• parsley, minced

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1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Depending on the size of the sheet pan, you may need 2.
2. Toss the squash with avocado oil and 1 teaspoon sea salt. Lay the squash in a single layer on the sheet pan and bake in the oven for 20-25 minutes.
3. In a small saucepan, bring the apple cider to a boil. Continue boiling until the cider is reduced to about 3 tablespoons of liquid. Whisk in 1/4 teaspoon sea salt, the Dijon mustard, and red wine vinegar.
4. Drizzle the cider reduction over the cooked squash and sprinkle with parsley and pecans. Enjoy!