Roasted Butternut Squash with Apple | America's Test Kitchen

Ingredients

• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/8 teaspoon table salt
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 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