Roasted Seitan with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to weeknight dinners because it comes together in under an hour and tastes like something you'd order at a fancy restaurant. The seitan gives you a hearty, protein packed main that's budget friendly, while the roasted butternut squash brings natural sweetness and tons of vitamin A to the table. Sage and balsamic vinegar create this beautiful savory caramel situation that just makes everything taste more impressive than it actually is. It's the kind of meal that proves you don't need complicated techniques to make something truly delicious.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 1 mediumbutternut squash(peeled, cubed into 3/4-inch pieces)
- 4 tablespoonsolive oil
- 12fresh sage leaves(roughly chopped)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 4garlic cloves(minced)
- 1 smallonion(diced)
- 237 mlvegetable broth
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonthyme(dried)
Detail level
Instructions
- 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
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
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
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
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
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.
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