Roasted Butternut Squash With Garlic Mushrooms
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
-
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
- 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
-
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.
RECIPE SUBMITTED BY
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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...