Baked Butternut Squash with Thousand Island Dipping Sauce
Butternut squash must make it to the diet list of all vegans. This particular vegetable is a rich source of vitamins and fiber. The end product is a sweet and savory dish that is a versatile raw material for many comfort food dishes. Today I will be sharing a very simple yet appetizing baked dish prepared with this humble ingredient.
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Baked Butternut Squash with Vegan Thousand Island Dipping Sauce
- Butternut squash: 1 medium size; cut into cubes
- Olive oil: for dressing
- Kosher salt: to taste
- Black pepper: ½ teaspoon
- White pepper: 1/4th teaspoon
- Cilantro: 1 tablespoon; chopped
- Cumin powder: 1/4th tablespoon
- Organic sugar: 1 teaspoon
For the dipping sauce:
- Vegan mayonnaise- ½ cup
- Tomato sauce- 1 tablespoon
- Dried basil- ½ teaspoon
- Cucumber: finely chopped; ½ tablespoon
- Lime juice- ½ teaspoon
- Red bell pepper- finely chopped one tablespoon
- Paprika Powder-half teaspoon
- Orange zest- ½ teaspoon
- Preheat oven for 15 minutes at 400 degrees Fahrenheit.
- Now poke the cubed butternut squash with a fork. This will allow the seasoning to seep inside.
- Drizzle olive oil, salt, black and white pepper, and cumin powder and marinade for half an hour.
- Grease the baking sheet. Spread the marinated butternut squash keeping space in between.
- Add the sugar and cilantro before turning on the oven. Sugar will give a subtle caramelized flavor to the squash.
- Bake at 350 degrees Fahrenheit for 15 minutes first. Now turn the sides and bake for another 5 minutes or until completely done.
- For the dipping sauce mix the vegan mayo with the rest of the ingredient. Whisk until blended to a smooth sauce.
- Serve hot with a small bowl of the dipping sauce and win hearts of all ages.
This recipe is a classic brunch starter. And the best part, you can use the vegan Thousand Island as a dressing as well as a dip. Your guests will literally drool over the simple yet peppy dish and keep wanting more. Do try and share the recipe with your friends.