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French Mustard Maple Spiced Butternut Squash by @confinemnt_kitchn

Posted by Fernanda Catalan on
French Mustard Maple Spiced Butternut Squash by @confinemnt_kitchn

Bon Voyage! It has never been easier to travel from the comfort of your own home. Pop open a bottle of wine, play some music, close your eyes, take a bite and *poof* France it is! Transport to Europe today with Elizabeth Sander's delicious side dish recipe.


  • 1 butternut squash cubed
  • 2 tablespoons french style whole grain mustard (like Maille)
  • 1 tablespoon maple syrup
  • 1 tablespoon o-live and co robust olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh rosemary


  1. Cut the squash by slicing in half lengthwise. Spoon out the seeds and discard. Then use a peeler or chef’s knife to slice the skin off by cutting down from top to bottom slowly.
  2. Then cut into 1/2 inch cubes
  3. Preheat the oven to bake at 450 degrees
  4. Mix the sauce: add all the ingredients to a medium sized bowl (except the rosemary), whisking together until well combined
  5. Spread the butternut cubes on a baking sheet lined with parchment paper. Make sure to space them out well. If they are overcrowded on one baking sheet, I recommend trying two baking sheets.
  6. Drizzle the sauce over the butternut pieces and mix with hands, a spatula or tongs
  7. Put in the oven for 6 minutes and then flip the pieces over (to avoid burning) and bake for another 4 minutes to avoid burning - there may be some caramelization but as long as it’s not super dark that’s okay.
  8. While baking, mince the fresh rosemary leaves
  9. Let rest for about 2 minutes and then add to a platter and top with the fresh rosemary.
  10. Serve and enjoy!

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