It’s a little sweet, a little spicy and this crispy Maple Dijon Roasted Butternut Squash is an ideal side dish for a fall or winter dinner. Vegan and Paleo.
Maple Dijon Roasted Butternut Squash is on the menu today!
Fall is here and farmer’s markets are overflowing with winter squash. We like them all: Delicata, Acorn, Kabocha, Spaghetti Squash, but my favourite is Butternut.
Today I chose maple syrup, Dijon mustard and apple cider vinegar and made this sweet and spicy Maple Dijon Roasted Butternut Squash.
We gave it a 10/10 for its crispy texture and subtle sweet and spicy flavour. This recipe is a keeper.
I’ve made the executive decision that I am not planting squash in my raised beds next spring. This year, the squash vines took over my garden, choked out the beans and decided they had the right to climb up the cucumber frame, too. It was a jungle out there!
When you’re looking to add nutritious vegetables into your diet, winter squash is the best deal you can find. It’s cheap and it’s rich in vitamins and minerals. But I’ve decided it just doesn’t warrant the real estate it takes up in my raised bed garden when I can buy it so inexpensively at my farmers’ market.
This Maple Dijon Roasted Butternut Squash will be on the menu for our Thanksgiving dinner. I’m always looking for menu ideas that can be prepared ahead of time, leaving me more time to spend with my family and friends, and this is certainly one of them. It’s easy to roast in the oven alongside these Fennel-Orange Roasted Beets and Cheesy Herb Cornbread. I hope you like it, too!
Tips for Making Maple Dijon Roasted Butternut Squash
Cut the squash cubes in uniform sizes so they will cook at the same time.
Heat the baking sheet for 5 minutes in the pre-heated oven before adding the squash cubes. Preheating the pan helps to sear the squash, giving it crispy edges.
Maple Dijon Roasted Butternut Squash
- 4 cups butternut squash, peeled, seeded and cubed
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 - 2 cloves garlic,, minced
- 1 tsp salt
- 2 tsp chopped fresh rosemary, plus more for garnish
- Heat oven to 400°F.
- Whisk marinade ingredients together in a medium bowl and toss with squash cubes.
- Heat a baking sheet in the oven for 5 minutes.
- Use a slotted spoon if necessary to transfer squash cubes to the heated baking sheet. Roast in preheated oven for 10 minutes, turn squash cubes and roast for another 10 minutes.
- Garnish with fresh rosemary and serve.
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