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Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette
- Prep Time: 15 MINS
- Cook Time: 40 MINS
- Total: 55 MINS
- Servings: 6
Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette
Ingredients
- 2 large butternut squash 2-3 pounds seeded & cut into 1/2-inch slices
- 1/4 cup plus 6 tbsp extra virgin olive oil
- Fine sea salt
- 1 medium shallot finely chopped
- 2 tbsp Maille® Original Cornichons Gherkins finely chopped
- 2 tablespoons apple cider vinegar
- 1 heaped tbsp Maille® Dijon Original Mustard
- 1 cup finely chopped parsley
- 1/2 cup finely chopped chives
- Sea salt flakes
Preparation
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Preheat the oven to 425°F.
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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.
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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.
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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.
NOTES:
Swap in another vinegar for the apple cider vinegar if you like such as red wine vinegar, white wine vinegar, or sherry vinegar.
Add a teaspoon of honey to the vinaigrette for a touch of sweetness and add a pinch of red pepper flakes or a few dashes of hot sauce for a touch of spice.
The vinaigrette can also be tossed with salad greens or used as a dip for crudité.