Roasted Seitan with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, pepper, and paprika on a large baking sheet. Roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Cut squash pieces evenly so they roast at the same rate.

2. 2

   While squash roasts, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear seitan cubes until deeply browned on all sides, about 8-10 minutes total. Set aside on a plate.

   Tip: Don't overcrowd the pan; let each piece develop a golden crust before moving.

3. 3

   In the same skillet, add diced onion and cook for 3 minutes until softened. Add minced garlic and chopped sage, stirring constantly for 1 minute until fragrant.

   Tip: Watch the garlic carefully so it doesn't burn and turn bitter.

4. 4

   Pour in balsamic vinegar and maple syrup, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.

   Tip: This deglazing step adds incredible depth of flavor to the sauce.

5. 5

   Return seared seitan to the skillet along with the roasted butternut squash. Add vegetable broth and dried thyme. Toss everything together and simmer for 5 minutes, allowing flavors to meld.

   Tip: The liquid will partially reduce and coat all the ingredients with a glossy glaze.

6. 6

   Taste and adjust seasoning with additional salt and pepper as needed. Transfer to serving plates and drizzle with any remaining pan sauce.

   Tip: Serve immediately while the seitan is still warm and the squash is tender.