Roasted Butternut Squash with Wild Mushrooms

Food-wise, this might be my favorite time of year. I love autumn apples and pears, winter squash, anything with tubers... When the air gets crisp, my cravings change! And this recipe showcases two of my favorite fall goodies - butternut squash and wild mushrooms (yes, you can get both year-round, but would you crave this on the beach in July?). 

This easy side dish (or main dish for me) is one of my go-to recipes for fall; I've even served the stuffed squash halves for Thanksgiving and they get rave reviews. I know you'll love the simplicity, yet meaty-sweet combination of flavors. Plus, this dish is vegan, dairy-free, gluten-free, egg-free, and grain-free - so you can accomodate everyone at your holiday table with one dish. 

If desired, for a salty/nutty finish, shave or grate good-quality parmesan cheese over the top before serving. 

About cutting the squash: Don't be intimidated by thick-skinned winter squash. Just make sure you find a stable position to rest the squash while you cut; you don't want the knife to slip. Once halved, easily remove the seeds, and strings attached to the seeds - just like a pumpkin. Using a spoon, ice cream scoop or melon baller makes tackling the task a breeze. Oh, and this recipe also works with acorn squash.

Roasted Butternut Squash with Wild Mushrooms

2 small/medium butternut squash, halved lengthwise and seeded
4 teaspoons unsalted butter 
Salt and freshly ground black pepper

1 tablespoon olive oil

6 cups mixed sliced wild mushrooms (any ratio and combination of cremini, portobello, shiitake, oyster, etc.)

1 teaspoon dried thyme

1/4 cup sherry

Preheat the oven to 400 degrees.

Place the squash flesh-side down on a parchment- or foil-lined baking sheet. Roast for 20 minutes. Flip the squash, place 1 teaspoon of the butter into each of the squash "bowls" (the part where the seeds were) and season the entire flesh with salt and pepper. 

Return the squash to the oven and roast for another 15 to 20 minutes, until the flesh is very tender and golden brown. 

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms are tender and releasing liquid. Add the thyme and cook for 1 minute, until the thyme is fragrant. Add the sherry and cook for 1 to 2 minutes, until the liquid is absorbed. Season the mushrooms with salt and pepper.

Remove the squash from the oven and spoon the mushroom mixture into the "bowls". 

Serves 4