This silky sweet side dish is sure to make tasters coo with delight. Mustard is the unexpected flavour booster offering a tempered kick.
1 medium-sized butternut squash
2 tsp (10 ml) grapeseed or extra-virgin olive oil
1 1/2 Tbsp (30 ml) unsalted butter
1 1/2 Tbsp (30 ml) grainy mustard
4 fresh sage leaves, chopped
2 tsp (10 ml) minced fresh ginger
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) black pepper
1/2 cup (125 ml) grated Parmesan cheese
Preheat oven to 200 C.
Slice butternut squash in half and scoop out seeds. Brush flesh with oil and lay the halves cut side down on baking paper- or silicone-lined baking tray. Roast squash until very soft, 35 to 40 minutes. Remove from oven and set aside until cool enough to handle.
Scoop out flesh from squash halves and place in food processor along with butter, mustard, sage, ginger, salt and pepper. Purée until smooth.
Place mixture in baking dish, sprinkle top with Parmesan cheese and bake until golden brown in spots and cheese has melted, about 15 minutes.
Each serving contains: 980 kilojoules; 8 g protein; 12 g total fat (6 g sat. fat, 0 g trans fat); 27 g total carbohydrates (5 g sugars, 4 g fibre); 511 mg sodium
source: “Cooking With Mustard“, alive Australia #16, Winter 2013