BUTTERNUT SQUASH AND MUSHROOMS RECIPES

Name: Roasted Butternut Squash With Garlic Mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 (700 g) butternut squash; 2 tablespoons olive oil; 50 g butter; 300 g baby button mushrooms; 2 garlic cloves, crushed; 1/2 lemon, juice of; 2 tablespoons olive oil

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS RECIPE ...

Roasted Butternut Squash With Garlic Mushrooms Recipe ... image

A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 (700 g) butternut squash
2 tablespoons olive oil
50 g butter
300 g baby button mushrooms
2 garlic cloves, crushed
1/2 lemon, juice of
2 tablespoons olive oil

Steps:

Heat oven to 220C/425°F.
Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
Serve with Broccoli and roast new potatoes.

Nutrition Facts : Calories 381.2, FatContent 24.1, SaturatedFatContent 8.3, CholesterolContent 26.7, SodiumContent 88.8, CarbohydrateContent 43.6, FiberContent 7.6, SugarContent 8.7, ProteinContent 5.3

MUSHROOM BUTTERNUT SQUASH HASH RECIPE | ALLRECIPES

Mushroom Butternut Squash Hash Recipe | Allrecipes image

This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.

Provided by punkim30

Categories Side Dish Vegetables Squash

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup diced onion
salt and ground black pepper to taste
½ cup minced leek
1 cup turkey stock, or more to taste
1 cup coarsely chopped mushrooms
1?½ cups peeled and cubed butternut squash, or more to taste
1 cup peeled and cubed potatoes
2 teaspoons ground sage
2 teaspoons ground thyme

Steps:

Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.

Nutrition Facts : Calories 109.5 calories, CarbohydrateContent 17.9 g, CholesterolContent 1.5 mg, FatContent 3.8 g, FiberContent 3 g, ProteinContent 2.6 g, SaturatedFatContent 0.6 g, SodiumContent 332.4 mg, SugarContent 3.3 g

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