A TNK savory holiday dish just hit your inbox…are you thrown off or what? Yes, baked goodies are my JAM this time of year but so are the cozy comfort foods like this maple dijon butternut sage & apple bake. Say that 10 times fast…
For real though, you know this recipe is the ish if we’re taking a pause from all the cookies. The funny thing is I’ve been making this dish for years for holiday parties and dinners. I just never took the time to write down a recipe!
Each time I get into the kitchen to whip this baby up, I sort of go with the flow of things. Sometimes a different spice is added or I swap out a veggie, add in sausage…you get the picture. That’s the beauty of cooking, it’s the polar opposite of black and white. Even though there are recipes to follow, even then it can be as creative as you want it to be.
This version you see here came about over a Friendsgiving I went to last month and you’ll notive there’s a maple tahini sauce that gets tossed. YES I went there. TAHINI strikes again. It was a last minute impulse deicision the whisk it into the maple dijon glaze and it may be the best decision I made in 2018.
Dramatic? Yes, but clearly cooking is a passion of mine so the emotions pour out full force. Anyways, it was SUCH a hit I knew I had to get it up on TNK and thought it would be great inspiration for holidays dinners; whether you need a Christmas side dish, New Years Eve cozy recipe or any event you happen to be celebrating!
This maple dijon butternut sage & apple bake has your back. It will NOT dissapoint, that is a guarantee. It’s also vegan friendly but has some plant powered protein from the chickpeas. I also love to add in cooked chicken sausage when the mood strikes. Pairs beautifully with the sweetness that comes from the apples and butternut squash.
I also don’t recommend subbing the tahini glaze because it truly makes the dish that much more divine 🙂
What holiday dishes are you whipping up this year? Any traditions you follow? If you try this out make sure to let ya girl know with a picture and tag me on instagram #thenutritiouskitchen! Love seeing your creations 🙂
- 16 oz. chopped butternut squash (cubed)
- 15 oz. can chickpeas, drained
- 1 Tbsp. extra virgin olive oil
- ½ tsp each: cinnamon + cayenne (or savory seasoning of choice)
- Sea salt to taste
- 3 small apples, chopped
- Optional: cooked chicken sausage, sliced
- Handful of chopped fresh sage, chopped
- ¼-1/3 cup candied pecans (or walnuts)
- Maple Dijon Glaze Ingredients:
- 2 Tbsp. sesame tahini
- 2 Tbsp. maple syrup
- 2 tsp. dijon mustard
- 2 tsp. apple cider vinegar
- ~water to thin
- Preheat oven to 425 degrees farenheit. Spray a large baking dish with cooking spray and set aside. Toss the cubed butternut squash, chickpeas, olive oil and spices until well mixed and spread into baking dish. Bake for 25 minutes.
- While the squash is roasting, make the tahini dijon glaze by whisking together tahini, maple syrup, dijon mustard and apple cider vinegar. Gently add in a litte water if the glaze needs thinning.
- After 25 minutes, add the apples, sausage and glaze (reserve some for topping) to the the squash and toss. Continue to roast for 10-15 minutes (unil apples are cooked through).
- Top with chopped sage, candied pecans and the rest of the sauce.