Mixed Roasted Mushrooms Over Creamy Butternut Puree

Name: Mixed Roasted Mushrooms Over Creamy Butternut Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, halved and seeded; 1 Tbs. plus 1 tsp. olive oil, divided; 2 cloves garlic, minced (2 tsp.); ⅛ tsp. ground nutmeg; 2 1/4 cups shiitake mushrooms, stemmed and sliced 1/2-inch thick; 2 cups halved cremini mushrooms; 2 cups king trumpet mushrooms, sliced 1/2-inch thick lengthwise; 2 cups oyster mushrooms, torn into same-size pieces; 3 Tbs. olive oil; 2 tsp. chopped fresh sage

Servings: persons

1
To make Butternut Puree: Preheat oven to 450F.
2
Place squash halves on baking sheet cut side up.
3
Brush with 1 tsp.
4
oil, and place 1 tsp.
5
minced garlic in cavity of each half.
6
Roast 25 to 30 minutes, or until squash is soft when pressed.
7
Scoop squash out of skin into bowl, and mash with fork.
8
Mash in remaining 1 Tbs.
9
oil and nutmeg, and season with salt and pepper, if desired.
10
Keep warm.
11
To make Roasted Mushrooms: Position one oven rack in top one-third of oven; position second rack in bottom third of oven.
12
Coat two baking sheets with cooking spray.
13
Place shiitake and cremini mushrooms on one baking sheet; place trumpet and oyster mushrooms on second baking sheet.
14
Drizzle each baking sheet with 11/2 Tbs.
15
oil, and toss to coat mushrooms.
16
Roast mushrooms 15 minutes.
17
Sprinkle each batch of mushrooms with 1 tsp.
18
sage, and switch baking sheets from top to bottom.
19
Continue roasting 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from oven.
20
Roast trumpet and oyster mushrooms 5 minutes more.
21
To serve: divide Butternut Puree among four serving plates, and top with Roasted Mushrooms.

1103

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small butternut squash, halved and seeded, 1 Tbs. plus 1 tsp. olive oil, divided, 2 cloves garlic, minced (2 tsp.), ⅛ tsp. ground nutmeg, and more.

Yes, Mixed Roasted Mushrooms Over Creamy Butternut Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Roasted Mushrooms Over Creamy Butternut Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions