Description
Hasselback Butternut Maple Mustard is a deliciously flavorful dish that combines roasted butternut squash with a sweet and tangy glaze, topped with pistachios, vegan feta, and fresh parsley.
Ingredients
Scale
- 1 medium butternut squash, peeled, halved lengthwise, seeds removed
- 2 tablespoons olive oil
- 4 tablespoons maple syrup
- 2 tablespoons grainy or Dijon mustard
- 0.5–1 teaspoon chili flakes, to taste
- Salt and freshly ground black pepper, to taste
- 1 clove garlic, thinly sliced
- 2 tablespoons pistachios, chopped
- 2 tablespoons vegan feta, crumbled
- 1 tablespoon fresh parsley, finely chopped
- 1 cup cashew cream (optional)
Instructions
- Set oven to 200°C. Peel the butternut squash, slice in half lengthwise, and scoop out the seeds.
- Place the halves cut-side down on a parchment-lined baking sheet and bake for 12 minutes to soften. Remove and allow to cool briefly.
- Place two wooden spoons parallel alongside each squash half. Carefully slice thin, even slits across the squash without cutting all the way through. Tuck the sliced garlic evenly into several of the slits.
- In a jar or jug, whisk together olive oil, maple syrup, mustard, chili flakes, salt, and pepper. Use a pastry brush to generously coat the squash halves, ensuring the glaze seeps into the cuts.
- Return the glazed squash to the oven and bake for 30–35 minutes, brushing with additional glaze halfway through, until caramelized and fork-tender.
- Transfer the squash to a serving platter over cashew cream if using. Garnish with chopped pistachios, vegan feta, and parsley. Serve warm.
Notes
- Adjust the amount of chili flakes based on your spice preference.
- This dish can be served as a main or side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg