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Prep 20 mins
Cook 40 mins
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.
- 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.
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.
simple and delicious meal. followed recipe exactly except used baby portobello mushrooms. the flavors went very well together; thanks for sharing