Rosemary Mustard Roasted Butternut Squash with Pickled Onions and Bacon
Posted in: Holidays, Side Dishes Tagged: Bacon, Holiday, Mustard, side dish, HolidayRecipeContest, Maille Mustard, pickled onion, Butternut Squash
With vibrant colors and contrasting texture and taste, this delicious and versatile dish is always a family & friends favorite! Served hot as a side dish or cold the next day as a salad, this roasted butternut squash is welcomed on any holiday table.
Plus, this dish can be made one day ahead.
Ingredients
- Pickled Onions
- 2 cups thinly sliced red onions, ¼-inch or less wide, 1 medium onion
- 2 cups red wine vinegar
- 2 Tablespoons Maille Old Style Whole Grain Dijon Mustard
- 1/2 cup granulated sugar
- 1 Tablespoon sea salt
- Rosemary Mustard Vinaigrette
- 1/4 cup canola oil
- 1/2 Tablespoon Maille Old Style Whole Grain Dijon Mustard
- 1/2 Tablespoon Maille Honey Dijon Mustard
- 3 Tablespoons pickling brine
- 1 Tablespoon chopped rosemary
- Roasted Butternut Squash
- 1 teaspoon ground coriander
- 3/4 teaspoon sea salt
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh rosemary, chopped, extra for garnish
- 4 cups 1-inch cubed butternut squash
- 1/4 cup canola oil
- 4 slices crisp bacon, broken into bits
Instructions
- To make pickled onions: In a 3 quart saucepan, combine red wine vinegar, mustard, sugar, and salt. Bring liquids to a boil.
- Add red onions, cover, and cook on low 10 minutes, stirring at least one time.
- Remove from heat, drain, and roughly chop.
- Reserve brine for vinaigrette. The brine can be used for 1 more pickling! Set aside.
- To make butternut squash: Preheat oven to 400°F.
- Mix all of the spices, salt, and pepper in a small bowl. On a large rimmed cookie sheet toss butternut squash with oil and sprinkle with spice blend.
- Roast undisturbed for 20-25 minutes or until tender.
- Toss roasted squash with pickled onions and bacon.
- To make mustard vinaigrette: Whisk canola oil, mustards, pickling brine, and rosemary until well combined. Add salt, pepper, and honey to taste.
- Pour over butternut squash and toss with vinaigrette.
- Garnish with rosemary leaves.
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