This roasted butternut squash recipe is based on what my friend Chrissie told me she made for dinner the other night. It’s one of my new favorite things.
“Kabocha Squash roasted with mushrooms, leeks and tossed with olive oil, vinegar and sea salt = WIN!”
I didn’t have kabocha squash in the house, but we are rich with butternut squash! The only ways I’ve ever made butternut squash are stuffed or in soup, so I was excited to try out a new recipe!
Roasted Butternut Squash with Mushrooms and Scallions
- 1 butternut squash, cubed with seeds removed
- 6 large scallions, diced (Leeks would be stellar, too! Since the CSA basket had scallions, though, I went with those.)
- 8 oz. mushrooms, cut into large chunks
- 2 tablespoons olive oil
- salt and pepper, to taste
- Preheat the oven to 425 F.
- Toss the veggies with the olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.
- Season with salt and pepper, and serve.
I served this topped with a diced, pan fried Field Roast veggie sausage, and it was pretty much the perfect fall meal! Since the sausage was super flavorful, I opted to skip tossing it in the dressing that Chrissie talked about, but I can’t wait to eat the leftovers that way!