Not much is happening these days, but no complaints. The highlight of this week was a trip to Underwood Family Farms. That and this dish. I was pretty impressed myself, because this is exactly the kind of dish that makes me fall in love with cooking again and again: humble, comforting ingredients transformed into something delicate and sophisticated. I would have been delighted if someone served it to me at a Thanksgiving meal.
You can make this dish with any squash, but don’t buy pre-cut refrigerated butternut squash. God knows how long it has been sitting in that plastic container. FYI, pre-cut vegetables get moldy pretty fast, in about 4 days. The best way to peel squash is with a Swiss vegetable peeler (much cheaper than OXO).
Lemony Butternut Squash and Mushrooms
Ingredients
- 1 small butternut squash, peeled, seeded and diced small - or another type of squash
- 2 tablespoons or more avocado or olive oil
- ½ teaspoon coarse salt
- 2 cups crimini mushrooms, sliced
- 2 small garlic cloves, crushed
- 1 teaspoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- 3 tablespoons tahini - Preferably Middle Eastern brand
- ¼ cup walnuts, chopped
- 1 tablespoon Fresh oregano, thyme or parsley leaves, chopped
Instructions
- Preheat the oven to 400°F / 200°C. Line a baking tray with baking paper.
- Put the butternut squash on the tray. Pour the avocado oil over, season with salt and toss well with your hands. Spread it the diced squash on tray and roast until tender and golden brown, about 20-25 minutes, stirring occasionally.
- Warm 3 tablespoons of oil in a medium skillet over medium heat. Add the mushrooms and garlic and saute for 5 – 7 minutes, stirring occasionally. Don't add salt, it would make the mushroom release their liquids. Remove from the heat.
- Put the roasted butternut squash into a large serving plate and add the mushrooms over. Season to taste with salt and black pepper.
- Sprinkle the lemon zest and pour over the lemon juice. Drizzle tahini butter and sprinkle walnuts. Garnish with the herb and serve.
Notes
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