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Roasted Butternut Squash With Sautéed Shiitake Mushrooms and Fresh Sage
Butternut squash is just coming into season and this simple sauté from Lauren Popeck, a registered dietitian at Orlando Health, 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.
Ingredients:
• 3 cups butternut squash, cubed and cut into ½” squares
• 2 tablespoons extra virgin olive oil, divided
• 1 4-ounce package fresh shiitake mushrooms, sliced
• 2 cloves garlic, minced
• Salt
• 4 fresh sage leaves, coarsely chopped
• Freshly ground black pepper
• 1 tablespoon freshly grated Parmesan cheese
Directions:
1. Preheat the oven to 350° F.
2. In a medium-sized bowl, toss squash with 1 tablespoon olive oil.
3. Arrange butternut squash on baking pan. Roast until fork tender, about 25-30 minutes. Set aside.
4. In a 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.
Nutrition (per serving)
Calories: 121
Fat: 7g
Protein: 2.5g
Dietary fiber: 2.5g
Carbohydrates: 14g
Sodium: 25mg
Makes 4 servings.
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