Roasted Butternut Squash With Garlic Mushrooms

"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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Ready In:
1hr
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. simple and delicious meal. followed recipe exactly except used baby portobello mushrooms. the flavors went very well together; thanks for sharing
     
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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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