Roasted Butternut Squash With Mustard Vinaigrette Recipe

Roasted butternut squash with mustard vinaigrette is a flavorful and vibrant side dish that showcases the natural sweetness of butternut squash. The squash is roasted until tender and caramelized, then drizzled with a tangy mustard vinaigrette. The vinaigrette is made with Dijon mustard, apple cider vinegar, olive oil, and a touch of honey for balance. This dish is perfect for fall and winter gatherings, and pairs well with roasted meats or as a topping for salads.

4.7
30 Rating -
Rate
Vegdiet
1hr 15minstotal
1hr 15m.total
Roasted Butternut Squash With Mustard Vinaigrette
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Ingredients for Roasted Butternut Squash With Mustard Vinaigrette Recipe

  • 0.13 Butternut Squash
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Dijon Mustard
  • 1/4 tablespoon Apple Cider Vinegar
  • 1/4 tablespoon Olive Oil
  • 0.13 tablespoon Honey
  • As required Salt And Pepper, To Taste

Directions: 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.
Nutrition
value
77
calories per serving
7 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    < 1g
  • Carbs
    3g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    3g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    < 1mg
  • Vitamin A
    172mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    4mg
  • Manganese
    < 1mg
  • Phosphorus
    7mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp