Roasted Butternut Squash With Garlic Mushrooms Recipe
Servings: 4
Ingredients
- Â Â FOR THE BUTTERNUT SQUASH
- 2 x butternut squash 1.5 lb
- 2 tsp extra virgin olive oil
- 1 Tbsp. unsalted butter
- Â Â FOR THE GARLIC MUSHROOMS
- 300 gm baby button mushrooms
- 2 x cloves garlic crushed
- 1/2 x lemon juiced
- 2 tsp extra virgin olive oil
- Â Â salt and black pepper
- Â Â FOR ACCOMPANIMENT
- Â Â Chestnut and Bay Leaf Gravy see recipe
- 4 x broccoli (crowns) steamed
- 1 lb new potatoes roasted
Directions
- Preheat the oven to 425F. Cut each squash in half lengthwise and scoop out and throw away the seeds. Score a criss-cross pattern across the flesh of the squash and place, cut-side up, in a large roasting tin. Drizzle (or possibly spray) with extra virgin olive oil, dot with butter and season to taste. Cook on the top shelf of the oven for 40 min till tender and browned. Meanwhile, place the mushrooms in an ovenproof dish with the garlic, lemon juice, extra virgin olive oil and plenty of seasoning. Cook on the shelf below the butternut squash for the last 15 min of cooking.
- Arrange the butternut squash on serving plates and spoon the mushrooms into the cavity.
- For the dish: 216 cals 29% from fat. 8g fat, 6g fiber. (123 PTS: 4). Complete menu Calories: 934; 19% from fat. 19g fat, 22g fiber. (123 PTS: 18)
- MODIFICATION: The original recipe indicated three-times the amount of oil and butter.
- Serving Ideas : MENU: Roasted Butternut Squash with Garlic Mushrooms, Chestnut and Bay Leaf Gravy, crisp-steamed crowns of broccoli, and roasted baby potatoes tossed with rock salt
- Description: "Caramelized from roasting. Menu provided"
- Tablespoons(Cooking):"0:40"
- NOTES : Hearty main course is the most popular dish on the menu. It's packed with wonderful flavors and is very substantial. The Chestnut Bay Leaf Gravy contrasts with the sweet squash. Chef Fiona Cowan and Nigel Hall opened "Fiction" in London in 1997.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 69 | 39% |
| Total Fat 7.88g | 10% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 37mg | 2% |
| Potassium 808mg | 23% |
| Total Carbs 24.52g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.7g | 2% |
| Protein 4.81g | 8% |
