This autumn beauty requires a bit of prep breaking into the squashes, but is totally worthwhile! Delicious as a side and as leftovers.
If you are feeling industrious save the squash seeds, rinse and toss with olive oil and salt, roast alongside until fragrant (this only takes a couple of minutes). These are great crunchy toppers for soups and salads.
- 3-4 Honeynut Squash (you can substitute 1 butternut squash), peeled, deseeded and cut into 1 in cubes
- 1 Tsp Dried Sage
- 3 Tbsp Olive Oil
- 8 oz of Cremini Mushrooms, quartered
- Salt and Pepper to taste
Preheat oven to 400 degrees.
Toss the squash, mushrooms, sage and olive oil together in a large baking dish.
Season with salt and pepper.
Roast for 25-30 minutes until vegetables and brown and tender. Stir midway.