Twice-Baked Mustard Butternut Squash

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
2 Tbsp (30 mL) unsalted butter
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 400 F (200 C).

Slice butternut squash in half and scoop out seeds. Brush flesh with oil and lay the halves cut side down on parchment paper- or silicone-lined baking sheet. 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.

Serves 4.

Each serving contains: 234 calories; 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

from "Cooking with Mustard", alive #365, March 2013