2 1⁄2 lb. Plainville Farm butternut squash 

1 cup red bell pepper, julienned 

1 cup carrots, julienned

1⁄2 cup celery, thinly sliced

2 Tbsp. Big Y canola oil 

2 Tbsp. Big Y apple juice

2 Tbsp. Big Y apple cider vinegar

2 Tbsp. red onions, minced

1 tsp. celery seed

1 tsp. ground mustard

1⁄2 tsp. Big Y sugar

1⁄4 tsp. Big Y salt

1⁄8 tsp. white pepper

1 Tbsp. fresh parsley, chopped

Preheat oven to 400°F. Line a baking pan with aluminum foil; set aside.

Cut squash in half lengthwise. Place both pieces of squash, cut side down, on prepared baking pan and bake for 20 to 25 minutes or until bottom half of squash is just tender when pierced with a fork. Remove bottom half from oven and set aside. Bake top half of squash for an additional 15 minutes or until just tender. Remove from oven and let cool. Once cool, peel and seed squash. Cut into julienne strips and place in a large bowl. Add bell peppers, carrots and celery; set aside.

In a small bowl, whisk together oil, apple juice, vinegar, minced onions, celery seed, ground mustard, sugar, salt, pepper and parsley until well combined. Add to vegetable mixture and toss well to coat.