This recipe is based on what my friend Chrissie told me she made for dinner the other night:
“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 is 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.)
8oz mushrooms, cut into large chunks
2T olive oil
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.
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