In a small pot combine the vinegar, Cloudy Apple Cider, maple syrup, and shallots.
Put on at a simmer and reduce to syrup consistency. About 8-10 minutes.
While the cider reduction is cooking, place the butternut squash into the microwave and cook for 5-8 minutes until tender.
Carefully remove the butternut squash from the microwave and season with salt and pepper.
Drizzle the cider reduction over the butternut squash and garnish with the parsley, chives, green apple and pine nuts.