I don’t have anything too interesting or fascinating to tell you. Not much is happening these days. The highlight of the previous week was our visit to Underwood Family Farms, in Moorpark CA. When the boys were little I took them there a bunch of times. They loved picking the vegetables themselves and apparently they still do at 15 and 18. I don’t know why I was surprised that they were up for it, I am always up for it. Actually, who isn’t?
We picked radishes, tomatoes, zucchini, kale, beets and… I’m forgetting something… Anyway, we didn’t buy any pumpkins but we did buy some squashes, which reminded me of this recipe, which I thought I posted but apparently only on Instagram. Never too late or too early, now that Thanksgiving is around the corner. I made this dish for a weekday dinner but if you ask me – or not since I am more Israeli than American – it could be a great side dish for Thanksgiving’s meal. The dish is very simple but at the same time is sophisticated and rich in wintery, earthy flavor. It also looks festive and impressive.
Roasted Butternut Squash with Mushrooms & Walnuts
- 1 small butternut squash, peeled and diced small - or another type of winter squash
- Avocado oil or any neutral tasting oil
- Coarse salt
- 2 cups crimini mushrooms, sliced
- 2 small garlic cloves, crushed
- Lemon zest from 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons tahini butter* - *Middle Eastern tahini is more runny and more delicious
- Handful walnuts, chopped
- Fresh oregano, thyme or parsley leaves
- Preheat the oven to 400°F / 200°C. Line a baking tray with baking paper.
- Put the butternut squash on the tray, drizzle avocado oil, sprinkle salt and toss with your hands to coat the squash in oil. Spread it over the tray and bake until tender and golden brown, about 20-25 minutes, stirring occasionally.
- Warm about 3 tablespoons of oil in a medium skillet over medium heat. Add the mushrooms and garlic and saute for 5 – 7 minutes, stirring occasionally. Don't add salt , it would make the mushroom release their liquids. Remove from the heat.
- Put the butternut squash into a large serving plate and add the mushrooms over. Sprinkle a little bit of salt.
- Zest the lemon over and squeeze the juice over the squash and mushrooms. Drizzle the tahini butter over and sprinkle the walnuts. Garnish with the herb and serve.