Roasted Butternut Squash with Sautéed Shiitake Mushrooms and Fresh Sage

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Roasted Butternut Squash

Nutritive Information

Per Serving

  • Calories: 121 calories
  • Fat: 7 g (1 g saturated fat)
  • Carbohydrate: 14 g
  • Protein: 2.5 g
  • Fiber: 2.5 g.


  • 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


  • 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.


8 Servings.

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