Roasted Butternut Squash with Garlic Mushrooms
Transform your dinner table with the rich, earthy flavors of Roasted Butternut Squash with Garlic Mushrooms—a comforting, flavor-packed dish perfect for any occasion. Tender, caramelized cubes of oven-roasted butternut squash are paired with buttery sautéed mushrooms infused with aromatic garlic and fresh thyme, creating a harmonious balance of sweet and savory. This easy-to-follow recipe comes together in under an hour, making it an ideal choice for a cozy weeknight meal or an elegant holiday side dish. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this vegetarian delight is not only nutritious but also irresistibly satisfying. Whether you're aiming for a plant-based main course or a versatile side, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 large butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large garlic cloves
- 400 grams mushrooms (button or cremini)
- 1 teaspoon fresh thyme
- 1 tablespoon unsalted butter
- 2 tablespoons parsley
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Dice the squash into 1-inch cubes.
Place the diced squash on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the squash, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges. Stir halfway through to ensure even roasting.
While the squash is roasting, clean and slice the mushrooms if they are large, or leave them whole if they are small.
Finely mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Once the butter is melted and bubbling, add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Add the mushrooms to the skillet, sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and stir to combine.
Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the fresh thyme and cook for an additional 1-2 minutes.
Remove the roasted butternut squash from the oven and transfer to a serving dish.
Top the squash with the garlic mushrooms, and garnish with freshly chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 34.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 621 mg | 48% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5270 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
