Mustard-Roasted Squash with Black Olives and Herbs

• 4 large summer squash
• 2 tbsp Dijon mustard
• 2 tbsp sherry vinegar
• 1/2 tsp maple syrup
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 2 tbsp purple or red amaranth leaves, or sub thyme, basil or parsley
• 2 tbsp black olives

Step 1

Preheat the oven to 425F. Wash the squash and slice them in half lengthwise. Place the squash in a large baking dish or rimmed baking sheet with the cut side down. 

Step 2

In a small bowl, add the mustard and vinegar. Whisk to mix. Add the maple syrup, and mix. Slowly stream in the olive oil, and whisk to combine. Add the salt and taste for salt and acidity.

Step 3

Pour the sauce on the sliced squash, saving a little to drizzle on the finished product (or, if you like, double the sauce recipe to have more for dipping).

Step 4

Add the baking dish to a 425F oven, and roast for 35 minutes, or until the squash are soft but still holding their shape. Remove from the oven, and carefully transfer to a serving dish, making sure to grab all caramelized bits of sauce. 

Step 5

Tear the amaranth leaves and sprinkle over the squash. Chop the olives and add to the dish, as well. Finally drizzle with the remaining sauce, and serve. The dish will keep in the fridge for a day or two, but I recommend eating it the day it’s made to enjoy the caramelization of the sherry-mustard sauce! 

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