Healthy and simple yet festive, sophisticated and earthy dish for any day of the week or Holiday feast.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dinner, Side Dish
Cuisine: Gluten-Free, Healthy, Plant-based
Keyword: Holiday, Plant-Based
Author: Shelly
Cost: 4
Ingredients
1small butternut squash, peeled and diced small - or another type of winter squash
Avocado oil or any neutral tasting oil
Coarse salt
2cupscrimini mushrooms, sliced
2small garlic cloves, crushed
Lemon zest from 1 lemon
2tablespoonslemon juice
3tablespoonstahini butter* - *Middle Eastern tahini is more runny and more delicious
Handful walnuts, chopped
Fresh oregano, thyme or parsley leaves
Instructions
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.