Roasted Butternut Squash With Garlic Mushrooms |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy. Ingredients:
2 (700 g) butternut squash |
2 tablespoons olive oil |
50 g butter |
300 g baby button mushrooms |
2 garlic cloves, crushed |
1/2 lemon, juice of |
2 tablespoons olive oil |
Directions:
1. Heat oven to 220C/425°F.
2. Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
3. Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
4. Serve with Broccoli and roast new potatoes.
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