Roasted Maple Mustard Butternut Squash

Roasted Maple Mustard Butternut Squash

Ingredients:

• 1 small butternut squash (about 2 pounds), peeled, cubed
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• Pinch of crushed red pepper flakes
• 1 teaspoon poppy seeds
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• Optional: Crumbled Goat Cheese for garnish

Directions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prep the Squash: Peel and cube the butternut squash. Set aside.
3. Make the Glaze: In a large bowl, whisk together the olive oil, melted butter, maple syrup, apple cider vinegar, yellow mustard, Worcestershire sauce, red pepper flakes, kosher salt, and freshly ground black pepper.
4. Coat the Squash: Add the cubed squash to the bowl with the glaze and toss until all pieces are evenly coated.
5. Arrange on Sheet Pan: Spread the coated squash cubes in a single layer on a baking sheet. Sprinkle with poppy seeds.
6. Roast the Squash: Roast for 25-30 minutes, until the squash is golden, tender, and the glaze has thickened and caramelized.
7. Garnish with Crumbled Goat Cheese if using.

Serve: Taste and adjust seasoning with additional salt and pepper, if needed.