Mushrooms are excellent source of B, C, and D vitamins as well as minerals and paired with the butternut squash's B, C, E and minerals = one nutritional meal and a nice, warm, winter evening dinner.
Serves 4
Preheat oven to 450F (225C)
A. Butternut Purée:
1 butternut squash, cut in half and seeded
olive oil
2-3 cloves of minced garlic
pinch or two of ground nutmeg
1. Place squash halves on a baking sheet, cut side up.
2. Brush oil over each piece and some garlic in each cavity.
3. Roast 25-30 minutes until the squash is soft when pressed.
4. Scoop squash out of the skin into a bowl. Mash with a folk and some oil and nutmeg.
5. Keep warm.
B. Roasted Mushrooms:
2 cups/16-ounces (480 g) each of four different kinds of mushrooms, sliced
olive oil
chopped sage
1. Coast two baking sheets with cooking spray.
2. Place mushrooms on the sheets.
3. Drizzle with oil and toss to coat the mushrooms.
4. Roast for about 15 minutes.
5. Sprinkle with sage and continue roasting about 5 minutes.
C. Serve:
1. Divide the butternut purée on four plates.
2. Top with the mushrooms.
-modified Vegetarian Times
