Delicata Squash with Brown Butter Vinaigrette

Roast the squash

1. Preheat oven to 425 degrees F with rack in center position.
2. Cut Delicata squash in half lengthwise and use a spoon to remove seeds and stringy pulp. (Set aside if planning to roast the seeds, otherwise, discard.) 
3. Cut each half, crosswise, into 1/4-inch thick slices. Arrange on a baking sheet, toss with 2 tablespoons olive oil, thyme sprigs, and a few pinches of kosher salt and pepper. Roast 30-40 minutes, turning squash slices halfway through, until tender and golden.

Make the vinaigrette and serve

1. In a small saucepan, simmer apple cider vinegar until reduced to 2-3 tablespoons, about 2-3 minutes. Transfer to a small bowl and set aside.
2. In the same saucepan, heat butter over medium-low heat, gently swirling the pan occasionally, until solids are light golden brown and fragrant. Remove from heat.
3. Stir shallots, honey, red pepper flakes, and a pinch of kosher salt into the reduced cider vinegar. Slowly whisk 1 tablespoon olive oil and browned butter into the vinegar mixture until emulsified.
4. In a large bowl, gently toss together spinach, roasted Delicata squash, and vinaigrette until coated. Season to taste with salt and pepper. If desired, garnish with roasted squash seeds or toasted nuts. Serve immediately, while the dressing is still warm.