Roasted Mushroom Salad With Butternut Squash Pearl Onions And Chestnuts Recipes

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ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS



Roasted Butternut Squash With Garlic Mushrooms image

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.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Heat oven to 220C/425°F.
  • 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.
  • 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.
  • Serve with Broccoli and roast new potatoes.

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