Lemony Butternut Squash and Mushrooms

Comforting and delicious side dish.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Side Dish

Cuisine: Gluten-Free, Healthy, Plant-based

Keyword: Holiday, Plant-Based

Author: Shelly

Cost: 4

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

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.

Middle Eastern tahinis are stone-ground, therefore they are runnier and more delicious.