Butternut Squash, Apple and Onion Medley

From Bon Appetit, November 2007

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  lbs  butternut squash, peeled, seeded, cut into 1 inch cubes
• 3  medium apples, peeled, cored, cut into 1 inch cubes
• 2  medium red onions, cut lengthwise, 1/3 inch julienne
•  extra virgin olive oil, as needed
•  salt, as needed
•  pepper, as needed

• Dressing

• 1⁄3 cup raw sugar
• 1⁄4 cup sherry wine vinegar
• 1⁄4 cup light soy sauce
• 12  ounces butter, chilled cut into 1 inch chunks
• 1⁄4 cup fresh tarragon, chopped
• 1⁄4 cup fresh flat-leaf parsley, chopped

Directions

1. Preheat the oven to 425°F
2. Toss vegetables and apples with the oil to coat. Season with salt and pepper.
3. Place vegetables on shallow baking or roasting pan.
4. Roast vegetables until slightly golden and tender, approximately 15-20 minutes.
5. While vegetables and apples 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.
6. Toss vegetables and apples with dressing and serve.