Butternut Squash & Mushroom Salad

Sweet roasted butternut squash topped with garlicky mushrooms, tahini drizzle, lemon, and crunchy walnuts. A perfect fall side dish.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Side Dish

Cuisine: Gluten-Free, Healthy, Plant-based

Keyword: Holiday, Plant-Based

Author: Shelly

Cost: 4

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

Preheat the oven to 400°F / 200°C. Line a baking tray with baking paper.
Put the butternut squash on the tray. Pour the oil over, season with salt and toss well with your hands. Spread the diced squash on the tray and roast until tender and golden brown, about 20-25 minutes, stirring occasionally.
Warm 2 tablespoons of oil in a medium skillet over medium heat. Add the mushrooms and garlic and sauté for 5–7 minutes, stirring occasionally. Don't add salt—it would make the mushrooms release their liquids. Remove from the heat.
Put the roasted butternut squash onto a large serving plate and top with the mushrooms. Season to taste with salt and black pepper.
Sprinkle the lemon zest and pour over the lemon juice. Drizzle tahini and sprinkle walnuts. Garnish with the herbs and serve.

Middle Eastern tahinis are stone-ground, therefore they are runnier and more delicious.