This dish is hands down one of the easiest main courses you can make for your vegan and gluten-free friends or family members. All it requires is some slicing, some roasting, and some mixing of a glaze, but really, the oven does all the work for you. The maple syrup in the glaze adds a nice hint of sweetness while the mustard adds tart acidity, and the result is a nicely balanced savory dish. Of course this dish can be considered a side instead of a main course, but if you’re looking for something simple, hearty, and filling, this is the dish for you.
Ingredients: butternut squash, balsamic vinegar, salt, olive oil, mustard, maple syrup
1 small to medium sized butternut squash
2 tbsp olive oil
1/2 tsp salt
3 tbsp maple syrup
3 tbsp whole grain mustard/Dijon mustard
1 tsp balsamic vinegar
Pre-heat the oven to 375 degrees Fahrenheit.
Slice the butternut squash in half. Slice again lengthwise.
Peel the squash.
Slice widthwise into 1/2 inch slices. Be sure to make all slices the same width.
Place in a single layer on a baking sheet or in a pan, drizzle the olive oil on top.
Use a pastry bush to coat the squash slices with the olive oil evenly.
Place in the oven and bake for 35-40 minutes, until the squash is tender.
Once tender, remove from the squash from the oven and let cool for 1-2 minutes. Meanwhile, mix together the maple syrup, mustard, and balsamic vinegar.
Pour the glaze on top of the squash slices and use a pastry brush to coat each slice evenly.
Place the squash back in the oven and bake for another 5 minutes to allow the glaze to set.
Remove, let cool, and serve!