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
- 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.
- Then cut into 1/2 inch cubes
- Preheat the oven to bake at 450 degrees
- Mix the sauce: add all the ingredients to a medium sized bowl (except the rosemary), whisking together until well combined
- 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.
- Drizzle the sauce over the butternut pieces and mix with hands, a spatula or tongs
- 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.
- While baking, mince the fresh rosemary leaves
- Let rest for about 2 minutes and then add to a platter and top with the fresh rosemary.
- Serve and enjoy!