Combine all the ingredients for the rub in a small bowl. Peel the butternut squash and slice into ½-inch thick 3 to 4-inch long pieces to make squash steaks.
Preheat oven to 425°F. In a wide shallow bowl, whisk egg whites with 1 teaspoon of water, just to combine. Dip the squash slices in the egg white, then sprinkle liberally with the spice mixture all the way around. Place on a wire rack over a sheet pan. If you do not have a wire rack, place directly on a sheet pan.
Place in the oven and roast until tender, about 20 minutes.
While the squash is cooking, in a small bowl, combine sour cream, mustard and a pinch of salt. Shred the red cabbage and place in a medium bowl. Combine the sugar and cider vinegar in a small saucepan with the poppy seeds and 1 tablespoon of salt. Bring to a boil, then pour over the red cabbage. Let marinate for about 15 minutes, tossing once in a while. Just before serving, julienne the apple and toss with the red cabbage.
Serve the roasted squash with the mustard sauce and apple slaw.
Approximate Nutritional Information (Per serving):
Calories 530, Fat 15g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 30mg, Sodium 5100mg, Total Carbohydrate 93g, Fiber 19g, Sugars 43g, Protein 15g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free