Roasted mushrooms and butternut squash need little seasoning to be absolutely delicious. To keep the garlic from burning, be sure it’s in the bottom of the butternut squash cavities.
- 1 small butternut squash, halved and seeded
- 1 Tbs. plus 1 tsp. olive oil, divided
- 2 cloves garlic, minced (2 tsp.)
- 1/8 tsp. ground nutmeg
- 2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick
- 2 cups halved cremini mushrooms
- 2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise
- 2 cups oyster mushrooms, torn into same-size pieces
- 3 Tbs. olive oil
- 2 tsp. chopped fresh sage
1. To make Butternut Purée: Preheat oven to 450°F. Place squash halves on baking sheet cut side up. Brush with 1 tsp. oil, and place 1 tsp. minced garlic in cavity of each half. Roast 25 to 30 minutes, or until squash is soft when pressed.
2. Scoop squash out of skin into bowl, and mash with fork. Mash in remaining 1 Tbs. oil and nutmeg, and season with salt and pepper, if desired. Keep warm.
3. To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven. Coat two baking sheets with cooking spray.
4. Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet. Drizzle each baking sheet with 11/2 Tbs. oil, and toss to coat mushrooms.
5. Roast mushrooms 15 minutes. Sprinkle each batch of mushrooms with 1 tsp. sage, and switch baking sheets from top to bottom. Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven. Roast trumpet and oyster mushrooms 5 minutes more.
6. To serve: divide Butternut Purée among four serving plates, and top with Roasted Mushrooms.
- Calories: 210
- Carbohydrate Content: 17 g
- Fat Content: 16 g
- Fiber Content: 5 g
- Protein Content: 5 g
- Saturated Fat Content: 2 g
- Sodium Content: 22 mg
- Sugar Content: 4 g