Not much is happening these days, but I’m not complaining. The highlight of the week was a trip to Underwood Family Farms and this dish. Honestly, I was pretty impressed with it and with myself. Besides looking amazing, it was so delicious.
If someone served it to me at a Thanksgiving meal, I would have been delighted. This is the kind of dish that makes me fall in love with cooking again and again: humble, comforting ingredients transformed into something delicate and sophisticated.
I would make this dish with pumpkin, though pumpkins aren’t available year-round here like they are in the Middle East and Europe. Sometimes you can find pre-cut pumpkin in the refrigerated section of the supermarket, but I don’t do pre-cut. Who knows how long they’ve been sitting in that plastic container? FYI, pre-cut vegetables get moldy pretty quickly. You can use any type of winter squash like delicata instead.
Lemony Butternut Squash & Mushroom
Ingredients
- 1 small butternut squash, peeled, seeded and diced small - or another type of squash
- 2 tablespoons or more avocado or olive oil
- ½ teaspoon coarse salt
- 2 cups crimini mushrooms, sliced
- 2 small garlic cloves, crushed
- 1 teaspoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- 3 tablespoons tahini - Preferably Middle Eastern brand
- ¼ cup walnuts, chopped
- 1 tablespoon Fresh oregano, thyme or parsley leaves, chopped
Instructions
- Preheat the oven to 400°F / 200°C. Line a baking tray with baking paper.
- Put the butternut squash on the tray. Pour the avocado oil over, season with salt and toss well with your hands. Spread it the diced squash on tray and roast until tender and golden brown, about 20-25 minutes, stirring occasionally.
- Warm 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 roasted butternut squash into a large serving plate and add the mushrooms over. Season to taste with salt and black pepper.
- Sprinkle the lemon zest and pour over the lemon juice. Drizzle tahini butter and sprinkle walnuts. Garnish with the herb and serve.
