Give me any vegetable, and if I’m not turning it into some sort of salad, I’ll most likely be roasting it! It’s by far one of my most favourite cooking methods for vegetables, and you’ve got to try it with butternut squash. Why? Because the oven heat concentrates the squash’s natural sugars and chars some bits on the surface, bringing about smoky, earthy, and sweet flavours. While Summer and Fall (Autumn) are harvest times for most winter squash, they tend to store so well that they’re available almost year-round.
I’ve used mushrooms as a filling to impart a fifth taste sense known as ‘umami’. This brings about a pleasant savoury taste, making it a great filling to compliment the sweetness of the butternut squash. Sautéed with a strong earthy herb like sage, topped with added crunch from walnuts, and drizzled with a balsamic reduction; this delicious butternut squash just comes to life.
Roasted Butternut Squash with Mushrooms, Walnuts & Sage
- Prep Time: 15m
- Cook Time: 45m
- Serves: 2
- Category: Gluten-Free, Plant-based, Salads & Sides, Vegan
Ingredients
- 1 Butternut Squash (medium)
- 2 tbsp. olive oil, plus extra for brushing
- 2 c button mushrooms, finely diced
- 1 small onion, minced
- 2 garlic cloves, crushed
- 1/4 c walnuts, toasted & roughly chopped
- 2 fresh sage leaves, finely minced
- 2 sprigs of fresh thyme
- 1 handful parsley, finely chopped
- 2 tbsp. balsamic reduction
- pinch Sea salt and freshly ground pepper
Instructions
- Preheat the oven to 220°C
- Cut the squash in half lengthways. Scoop out the pulp and seeds and discard.
- Brush each squash half with olive oil and sprinkle with sea salt and pepper. Place fresh sprigs of thyme on each half, and place cut-side down on a baking sheet lined with baking parchment.
- Roast until the flesh is tender and the edges are golden brown, about 35-45 minutes. Check with a knife in the thickest part.
- Meanwhile, place the olive oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onions have softened
- Add the mushrooms, sage, salt and pepper. Sauté until the mushrooms begin to soften and brown —about 5 minutes, mix in half the walnuts, and set aside.
- Remove the baked butternut squash halves from the oven and gently turn them cut-side up. Score the flesh in a diamond cross-hatch pattern, and fill the hollowed part with the mushroom mixture. Roast again for another 10-15 minutes until nicely caramelized.
- Serve the butternut squash halves drizzled with balsamic vinegar, and top each one with the remaining walnuts and fresh parsley.
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