Roasted Butternut Squash & Onion with Spicy Maple Mayo

Roasted Butternut Squash & Onion

with Spicy Maple Mayo

30 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This hearty, seasonal side stars sweet onion and butternut squash—roasted with savory spices and finished with a mix of creamy mayo, maple syrup, and fiery chipotle paste for a kick of heat.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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ingredients
Roasted Butternut Squash & Onion with Spicy Maple Mayo
Title
  • 1 lb Diced Butternut Squash
  • 1 Red Onion
  • 2 tsps Chipotle Chile Paste
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Mayonnaise
  • ½ cup Roasted Walnuts
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Halve and peel the onion; cut into 1/2-inch-wide wedges. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise, maple syrup, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the walnuts.

2 Roast the vegetables & serve your dish

Line a sheet pan with foil. Place the squash on one side of the foil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned onion wedges to the other side of the sheet pan. Return to the oven and roast 14 to 16 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted vegetables drizzled with the spicy maple mayo. Garnish with the chopped walnuts. Enjoy!

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1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Halve and peel the onion; cut into 1/2-inch-wide wedges. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise, maple syrup, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the walnuts.

2 Roast the vegetables & serve your dish

Line a sheet pan with foil. Place the squash on one side of the foil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned onion wedges to the other side of the sheet pan. Return to the oven and roast 14 to 16 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. Serve the roasted vegetables drizzled with the spicy maple mayo. Garnish with the chopped walnuts. Enjoy!

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