Roasted Squash with Ginger Honey Mustard Sauce
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesCalories
300
kcalThe sweet and tangy sauce is so simple and the perfect combination with garden fresh yellow and green squash/zucchini that is very abundant in late summer and early fall. Add some crumbled cotija cheese and it is a delicious side dish.
Ingredients
- For the Vegetables
3 small yellow squash, cut into 1/2 rounds and then sliced in half
3 small green zucchini, cut into 1/2 rounds and then sliced in half
2 Tbsp. of avocado oil
1/2 tsp. of kosher salt
2 Tbsp. of crumbled cotija cheese (to garnish op top when finished)
- For the Sauce
1 Tbsp. of avocado oil
1/2 red onion, diced
1 cup of chicken broth
1 Tbsp. of corn starch
2 tsp. of honey dijon mustard (we used Sticky Situations Zesty Ginger Honey Mustard)*
1 Tbsp. of fresh thyme
1/2 tsp. of kosher salt
Freshly ground pepper to taste
Directions
- Preheat oven to 425 degrees.
- Toss cut squash and zucchini with oil and sprinkle with kosher salt.
- Roast for 20-25 minutes, or until it starts to brown and soften. Set aside.
- Heat oil in a large saute pan. Add onion and cook for approximately 5 minutes or until soft. Add chicken broth and whisk in corn starch until thickened.
- Stir in mustard, thyme, salt and pepper until blended.
- Add cooked squash and gently fold into the sauce.
- Top with cotija cheese.
Tips and nutritional value (source: healthline)
- 1. Any brand of honey dijon mustard will work.
- 2. Yellow squash is rich in magnesium, vitamin A, C and full of fibber.
