The perfect fall side dish that your Thanksgiving guests are sure to crave year after year, try our recipe for flavorful Dijon Mustard and Sage Roasted Squash now.
For the Squash:
- 2 sweet dumpling squash
- 1/2 large butternut squash
- 1/4 tsp ground sage
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp chopped fresh dill, for garnish
- 1/2 tsp chopped fresh sage, for garnish
For the Dressing:
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp chopped fresh dill
- 1 Tbsp apple cider vinegar
- Turn your oven on to 400ºF. Generously grease a rimmed baking sheet.
- Carefully cut the dumpling squash in half and scoop out the seeds. Slice into 1/2-inch wedges (at the thickest part – the ends will be thinner). You’ll leave the skin on these.
- Peel the butternut squash, remove the seeds, and cut into 1/2-inch cubes. Place everything on the baking sheet in a single layer without any overlap.*
- Roast the squash for 15 minutes, toss, and cook for another 15 minutes. The squash should be fork-tender when done.
- Combine all the dressing ingredients in a small bowl. When the squash is done cooking, use a silicone pastry brush to brush it over the squash.
- Serve garnished with fresh dill and sage alongside Pomegranate Cranberry Sauce.
If you want to double this recipe, you can pile everything into a 9×13″ baking dish. If the squash overlaps a bunch it won’t get as crispy, but it will still be delicious. You could also roast it on two separate sheet pans.
This recipe will feed 3 people as a main dish, or provide guests with about 5 side portions for dinner.
- Category: Vegetables
- Method: Baking
- Cuisine: Thanksgiving
Keywords: squash, side dish, vegetarian, dumpling squash, Thanksgiving