Roasted Butternut Squash With Garlic Mushrooms

PinkCherryBlossom's Note:

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 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

For the squash

• 2 (700 g) butternut squash
• 2 tablespoons olive oil
• 50 g butter

For the mushrooms

• 300 g baby button mushrooms
• 2 garlic cloves, crushed
• 1/2 lemon, juice of
• 2 tablespoons olive oil

Directions:

1. Heat oven to 220C/425°F.
2. 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.
3. 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.
4. Serve with Broccoli and roast new potatoes.

Reviews

[Codychop]

My husband and I are trying to eat less meat and this meal was a revelation! I followed the directions and served with the chestnut bay leaf gravy. The gravy over the squash was delicious! My husband asked for seconds on the mushrooms (unheard of!)and extra gravy --it was such a satisfying meal. Thank you so much for posting.

[jennifer in new jersey]

simple and delicious meal. followed recipe exactly except used baby portobello mushrooms. the flavors went very well together; thanks for sharing