Roasted Butternut Squash and Cauliflower with Maple-Dijon Glaze

A delicious and healthy side dish featuring roasted butternut squash and cauliflower, glazed with a sweet and tangy maple-dijon sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275

Level

Easy

Yields

4 servings

Cost

£0.96

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

1mediumCauliflower(cut into florets)

£1.20

3tablespoonsOlive Oil

£0.25

2tablespoonsMaple Syrup(Pure maple syrup)

£0.40

1tablespoonDijon Mustard

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.03

1tablespoonFresh Thyme(chopped, optional)

£0.30

Total Cost

£3.84

£0.96 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss the cubed butternut squash and cauliflower florets with 2 tablespoons of olive oil, salt, pepper, and garlic powder.
3
Spread the vegetables in a single layer on a baking sheet.
4
Roast for 20 minutes.
5
While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and remaining 1 tablespoon of olive oil.
6
Remove the baking sheet from the oven and drizzle the maple-dijon glaze over the roasted vegetables. Toss gently to coat evenly.
7
Return the baking sheet to the oven and roast for another 10 minutes, or until the vegetables are tender and slightly caramelized.
8
Garnish with fresh thyme, if desired, and serve warm.

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My Notes

Nutrition Information

Nutrition per serving (300g)

275 kcal / 1151 kJ

Carbs

35g

13% of RDA

Fat

14.5g

21% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For easier peeling, microwave the butternut squash for 2-3 minutes before peeling.

You can add other vegetables like Brussels sprouts or sweet potatoes to this recipe.

Adjust the amount of maple syrup and Dijon mustard to your taste preference.

If using frozen butternut squash or cauliflower, roast for a shorter time.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Apple & Blackberry Crumble with Light Oat Topping

A healthier take on the classic crumble, featuring tart apples and blackberries under a light oat topping. Perfectly paired with a hearty Maple-Dijon Glazed Pork Tenderloin.

45 minutes

4 servings

Easy

"A classic British dessert, the apple and blackberry crumble offers a comforting yet not overly sweet ending to the meal. The slight tartness of the blackberries cuts through the richness of the maple-dijon glaze, while the oat topping provides a healthier alternative to traditional crumble toppings, aligning with the light and fresh mood."