Tangy Butternut Squash Nuggets

These tasty, tangy butternut squash nuggets are a great vegan alternative to regular chicken nuggets. They taste great and are crispy on the outside and soft on the inside.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup breadcrumbs use gluten-free if needed

Instructions:

Preheat the oven to 400F 200C

Line a baking sheet with parchment paper

In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper

Add the cubed butternut squash to the bowl and toss until evenly coated

Spread the coated squash cubes in a single layer on the prepared baking sheet

Bake in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized

Remove the baking sheet from the oven and let the squash cool slightly

Once cooled, carefully coat each squash cube in breadcrumbs, pressing gently to adhere

Return the coated squash nuggets to the baking sheet and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown and crispy

Serve the tangy butternut squash nuggets hot, with your favorite dipping sauce