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  • Butternut squash
  • Extra virgin olive oil
  • Shiitake mushrooms
  • Garlic
  • Salt
  • Sage leaves
  • Freshly ground black pepper
  • Parmesan cheese

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Print This Recipe

September 29, 2015 | Issue 576

Roasted Butternut Squash with
Sautéed Shiitake Mushrooms
and Fresh Sage

Roasted Butternut Squash

Winter Squash and Sage

Butternut squash is just coming into season and this simple sauté is one of many ways it can be enjoyed. Roasted and then sautéed with shiitake mushrooms, this unexpected combination is flavorful and full of cancer-fighting carotenoids. Fresh sage brings out the sweetness in the squash

Makes 4 Servings.

Per serving: 121 calories, 7 g total fat (1 g saturated fat),
14 g carbohydrate, 2.5 g protein, 2.5 g dietary fiber, 25 mg sodium.

Ingredients

  • 3 cups cubed butternut squash, 1/2-inch (1 lb.)
  • 2 Tbsp. extra virgin olive oil, divided
  • 4 oz. package fresh shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • Salt
  • 4 fresh sage leaves, coarsely chopped
  • Freshly ground black pepper
  • 1 Tbsp. freshly grated Parmesan cheese

Directions

Preheat oven to 350 degrees F.

In medium size bowl, toss squash with 1 tablespoon olive oil.

Arrange butternut squash on baking pan. Roast until fork tender, about 25-30 minutes. Set aside.

In large skillet, heat remaining oil over medium-high heat. Add mushrooms, garlic and pinch of salt and sauté 4 minutes. Add sage leaves and continue sautéing 2 minutes. Mix in squash. Continue to sauté another minute. Season to taste with pepper and serve warm garnished with cheese.

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