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    You are in: Home / Recipes / Roasted Butternut Squash With Garlic Mushrooms Recipe
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    Roasted Butternut Squash With Garlic Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the squash

    For the mushrooms

    Directions:

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

    Ratings & Reviews:

    • on February 20, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2006

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Butternut Squash With Garlic Mushrooms

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.1
     
    Calories from Fat 216
    56%
    Total Fat 24.1 g
    37%
    Saturated Fat 8.3 g
    41%
    Cholesterol 26.7 mg
    8%
    Sodium 88.7 mg
    3%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 7.5 g
    30%
    Sugars 8.7 g
    34%
    Protein 5.3 g
    10%

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