Name: Herb-Crusted Ham with Honey Glaze
Ingredients: Large Butternut Squash: (About 3-4 pounds) Forms the hearty and flavorful base of our vegetarian roast. Its slightly sweet and nutty flavor is beautifully enhanced by the herbs and glaze.; Portobello Mushrooms: (1 pound, large caps) Adds a meaty texture and earthy flavor to complement the butternut squash and create depth in the roast.; Red Onion: (2 medium) Provides a pungent and slightly sweet flavor that balances the richness of the glaze and adds another layer of texture to the roast.; Fresh Rosemary: (2 tablespoons, chopped) Imparts a piney, aromatic, and slightly woodsy flavor that is classic with roasted vegetables and pairs wonderfully with honey.; Fresh Thyme: (2 tablespoons, chopped) Offers an earthy, slightly minty, and lemony flavor that complements the rosemary and adds complexity to the herb crust.; Fresh Parsley: (1/4 cup, chopped) Brings a fresh, clean, and slightly peppery flavor that brightens the herb crust and adds a touch of vibrancy.; Garlic: (4 cloves, minced) Provides a pungent and aromatic base note that enhances all the other flavors and adds a savory depth to the herb crust.; Breadcrumbs: (1 cup, panko or regular) Creates a crispy and textured crust that holds the herbs and adds a delightful crunch to each bite. Use gluten-free breadcrumbs if needed.; Olive Oil: (1/4 cup) Helps to bind the herb crust together, adds moisture, and aids in browning and crisping during baking.; Salt: (1 teaspoon, or to taste) Enhances the flavors of all the ingredients and balances the sweetness of the honey glaze.; Black Pepper: (1/2 teaspoon, freshly ground, or to taste) Adds a subtle spice and depth of flavor to the herb crust and complements the other seasonings.; Honey: (1/4 cup) Provides the base for the sweet and sticky glaze, adding a natural sweetness and beautiful sheen to the roast. For a vegan option, use maple syrup or agave nectar.; Dijon Mustard: (2 tablespoons) Adds a tangy and slightly spicy note to the glaze, balancing the sweetness of the honey and adding complexity.; Soy Sauce: (2 tablespoons) (Tamari for gluten-free) Contributes umami and savory depth to the glaze, enhancing the overall flavor profile and creating a richer taste.; Apple Cider Vinegar: (1 tablespoon) Adds a touch of acidity to the glaze, cutting through the sweetness and balancing the flavors, creating a more nuanced glaze.; Ground Ginger: (1/2 teaspoon) Offers a warm, slightly spicy, and aromatic note that complements the honey and adds a subtle complexity to the glaze.; Ground Cloves: (1/4 teaspoon) Provides a warm, sweet, and intensely aromatic flavor that adds depth and festive spice to the honey glaze. (Use sparingly as cloves can be overpowering).

Ingredients

Large Butternut Squash: (About 3-4 pounds) Forms the hearty and flavorful base of our vegetarian roast. Its slightly sweet and nutty flavor is beautifully enhanced by the herbs and glaze.
Portobello Mushrooms: (1 pound, large caps) Adds a meaty texture and earthy flavor to complement the butternut squash and create depth in the roast.
Red Onion: (2 medium) Provides a pungent and slightly sweet flavor that balances the richness of the glaze and adds another layer of texture to the roast.
Fresh Rosemary: (2 tablespoons, chopped) Imparts a piney, aromatic, and slightly woodsy flavor that is classic with roasted vegetables and pairs wonderfully with honey.
Fresh Thyme: (2 tablespoons, chopped) Offers an earthy, slightly minty, and lemony flavor that complements the rosemary and adds complexity to the herb crust.
Fresh Parsley: (1/4 cup, chopped) Brings a fresh, clean, and slightly peppery flavor that brightens the herb crust and adds a touch of vibrancy.
Garlic: (4 cloves, minced) Provides a pungent and aromatic base note that enhances all the other flavors and adds a savory depth to the herb crust.
Breadcrumbs: (1 cup, panko or regular) Creates a crispy and textured crust that holds the herbs and adds a delightful crunch to each bite. Use gluten-free breadcrumbs if needed.
Olive Oil: (1/4 cup) Helps to bind the herb crust together, adds moisture, and aids in browning and crisping during baking.
Salt: (1 teaspoon, or to taste) Enhances the flavors of all the ingredients and balances the sweetness of the honey glaze.
Black Pepper: (1/2 teaspoon, freshly ground, or to taste) Adds a subtle spice and depth of flavor to the herb crust and complements the other seasonings.
Honey: (1/4 cup) Provides the base for the sweet and sticky glaze, adding a natural sweetness and beautiful sheen to the roast. For a vegan option, use maple syrup or agave nectar.
Dijon Mustard: (2 tablespoons) Adds a tangy and slightly spicy note to the glaze, balancing the sweetness of the honey and adding complexity.
Soy Sauce: (2 tablespoons) (Tamari for gluten-free) Contributes umami and savory depth to the glaze, enhancing the overall flavor profile and creating a richer taste.
Apple Cider Vinegar: (1 tablespoon) Adds a touch of acidity to the glaze, cutting through the sweetness and balancing the flavors, creating a more nuanced glaze.
Ground Ginger: (1/2 teaspoon) Offers a warm, slightly spicy, and aromatic note that complements the honey and adds a subtle complexity to the glaze.
Ground Cloves: (1/4 teaspoon) Provides a warm, sweet, and intensely aromatic flavor that adds depth and festive spice to the honey glaze. (Use sparingly as cloves can be overpowering).

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Instructions

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Slice each half of the squash lengthwise again, and then cut into approximately 1-inch thick slices. The goal is to have relatively uniform pieces so they cook evenly.
Prepare the Portobello Mushrooms and Red Onion: Gently clean the portobello mushroom caps with a damp paper towel to remove any dirt. Remove the stems (you can save them for vegetable broth or other recipes). Cut the mushroom caps into large, bite-sized pieces, roughly the same size as the butternut squash slices. Peel the red onions and cut them into wedges, about the same thickness as the squash and mushrooms.
Make the Herb Crust: In a medium-sized bowl, combine the breadcrumbs, chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley, minced garlic, olive oil, salt, and black pepper. Mix well with your hands or a spoon until all the breadcrumbs are evenly coated with the herbs and oil. The mixture should be slightly crumbly but hold together when pressed.
Assemble the Vegetable Roast: In a large bowl, toss the butternut squash slices, portobello mushroom pieces, and red onion wedges with a tablespoon of olive oil, salt, and pepper. This will help the vegetables roast evenly and ensure the herb crust adheres well. Take a large baking sheet and line it with parchment paper for easy cleanup. Arrange the vegetables in a single layer on the baking sheet. Don’t overcrowd the pan; if necessary, use two baking sheets to ensure even roasting.
Apply the Herb Crust: Take spoonfuls of the herb crust mixture and generously press it onto the top surfaces of the vegetables. Try to create a thick and even layer of the herb crust on each piece of squash, mushroom, and onion. Don’t worry if some of the crust falls off during application; you can gently press it back on.
Roast the Vegetables: Place the baking sheet(s) in the preheated oven and roast for 30 minutes. After 30 minutes, check the vegetables. They should be starting to soften and the herb crust should be lightly golden brown.
Prepare the Honey Glaze: While the vegetables are roasting, prepare the honey glaze. In a small saucepan, whisk together the honey (or maple syrup/agave), Dijon mustard, soy sauce (or tamari), apple cider vinegar, ground ginger, and ground cloves. Place the saucepan over medium heat and bring the glaze to a simmer. Reduce the heat to low and let it simmer gently for about 5-7 minutes, or until the glaze slightly thickens and becomes syrupy. Stir occasionally to prevent sticking. Remove from heat and set aside.
Glaze and Finish Roasting: After the vegetables have roasted for 30 minutes, carefully remove the baking sheet(s) from the oven. Using a pastry brush or spoon, generously brush the honey glaze over the herb-crusted vegetables. Ensure each piece is nicely coated with the glaze.
Return to Oven and Glaze Again: Return the baking sheet(s) to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender when pierced with a fork and the herb crust is golden brown and crispy. The honey glaze should be caramelized and glossy. For the last 5 minutes of roasting, you can increase the oven temperature to 425°F (220°C) to encourage more browning and crisping, but watch carefully to prevent burning.
Rest and Serve: Once the roast is done, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute and the glaze to set slightly. Garnish with fresh parsley or rosemary sprigs, if desired, and serve hot.

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 10g