Roasted Butternut Squash With Mustard Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Peel and dice the butternut squash into bite-sized cubes.
• STEP 3.Toss the squash cubes with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
• STEP 4.Roast the squash in the preheated oven for about 30-35 minutes, or until golden brown and tender.
• STEP 5.In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper.
• STEP 6.Drizzle the mustard vinaigrette over the roasted butternut squash and toss to coat.
• STEP 7.Serve the roasted butternut squash with mustard vinaigrette as a side dish or as a topping for salads.

Cooking Tips

• To make peeling and cutting the butternut squash easier, you can microwave it for a few minutes to soften the skin.
• For added flavor, you can sprinkle the roasted squash with crumbled feta cheese or toasted nuts.
• If you prefer a sweeter vinaigrette, you can add a touch more honey or maple syrup.

Storage and Serving

• Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the squash in a preheated oven at 350°F for about 10-15 minutes, or enjoy it cold as a salad topping.
• Serve the roasted butternut squash with mustard vinaigrette alongside roasted chicken, pork, or turkey.