Roasted Butternut Squash and Cauliflower with Maple-Mustard Glaze

A flavorful and healthy dish featuring roasted butternut squash and cauliflower tossed in a sweet and tangy maple-mustard glaze. Perfect as a side dish or a light vegetarian meal.

Prep Time

15 minutes

Total Time

50 minutes

Calories

275

Level

Easy

Yields

4 servings

Cost

£1.12

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1mediumButternut Squash(Peeled, seeded, and cubed into 1-inch pieces)

£1.75

1headCauliflower(Cut into florets)

£1.50

3tablespoonsOlive Oil

£0.25

2tablespoonsMaple Syrup(Pure maple syrup)

£0.40

1tablespoonDijon Mustard

£0.10

2clovesGarlic(Minced)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1teaspoonFresh Thyme(Chopped (optional))

£0.30

Total Cost

£4.48

£1.12 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss the butternut squash and cauliflower florets with olive oil, salt, and pepper.
3
Spread the vegetables in a single layer on a baking sheet.
4
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
5
While the vegetables are roasting, prepare the maple-mustard glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and minced garlic.
6
Once the vegetables are roasted, remove them from the oven and transfer them back to the large bowl.
7
Pour the maple-mustard glaze over the roasted vegetables and toss to coat evenly.
8
Return the glazed vegetables to the baking sheet and roast for another 5 minutes, or until the glaze is slightly sticky.
9
Sprinkle with fresh thyme (if using) and serve warm.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (300g)

275 kcal / 1151 kJ

Carbs

36g

14% of RDA

Fat

14g

20% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the maple-mustard glaze.

You can substitute honey for maple syrup if desired.

Roasting time may vary depending on the size of the vegetable pieces and your oven. Check for doneness by piercing the squash with a fork; it should be tender.

To make this dish vegan, ensure your Dijon mustard is vegan-friendly.