Butternut Squash ‘Pastrami’

American Entrée
30 min.
4 Servings
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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
Vegetarian
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Ingredients:

    Pastrami Rub:
  • 2 Tbsp. McCormick® smoked paprika
  • ¼ cup ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. ground coriander
  • ½ tsp. ground ginger
  • ¼ cup kosher salt
  • 2 Tbsp. Giant Eagle brown sugar

  • 1-2 butternut squashes
  • 2 egg whites
  • 1 cup Giant Eagle sour cream
  • ½ cup Maille® mustard whole-grain, old-style Dijon
  • 1 head red cabbage
  • ⅓ cup sugar
  • ½ cup cider vinegar
  • 2 Tbsp. McCormick® poppy seeds
  • 1 Tbsp. salt
  • 1 Fuji apple

Directions:

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.