Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette

Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette

Preparation Time15 mins Cooking Time40 mins Makes 6

Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette

Nutritional Information

Calories

546.816kcal (6 serving)

Total Fat

54.474g (6 serving)

Saturated Fat

7.51g (6 serving)

Trans Fat

0.0g (6 serving)

Cholesterol

0.0mg (6 serving)

Sodium

138.746mg (6 serving)

Total Carbs

16.315g (6 serving)

Dietary Fiber

2.999g (6 serving)

Sugars

3.487g (6 serving)

Protein

1.857g (6 serving)

Ingredients List
  1. 2 large butternut squash 2-3 pounds seeded & cut into 1/2-inch slices
  2. 1/4 cup plus 6 tbsp extra virgin olive oil
  3. Fine sea salt
  4. 1 medium shallot finely chopped
  5. 2 tbsp Maille® Original Cornichons Gherkins finely chopped
  6. 2 tablespoons apple cider vinegar
  7. 1 heaped tbsp Maille® Dijon Original Mustard
  8. 1 cup finely chopped parsley
  9. 1/2 cup finely chopped chives
  10. Sea salt flakes

Directions

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1. Preheat the oven to 425°F.

2. Divide the squash slices between two rimmed baking sheets and drizzle with 6 tablespoons of olive oil. Toss to coat then season the squash with salt. Spread in a single layer and roast until the squash is browned in spots, about 25 minutes. Flip the slices and continue to roast until the squash is very tender, another 10 to 15 minutes.

3. While the squash cooks, make the vinaigrette. In a jar with a resealable lid, add the shallot, Maille Original Cornichons, Maille Original Cornichons brine, and apple cider vinegar. Set aside for 10 minutes then add Maille Original Cornichons and ¼ cup olive oil. Cover the jar and shake until the vinaigrette is emulsified. Stir in ½ cup of the parsley and ¼ cup of the chives and season as needed. Set aside.

4. Once the squash is cooked, transfer to a serving platter and spoon the vinaigrette overtop. Sprinkle with reserved parsley and chives and flaky salt. Serve warm or at room temperature.