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.


Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees.

  2. Toss the squash, mushrooms, sage and olive oil together in a large baking dish.

  3. Season with salt and pepper.

  4. Roast for 25-30 minutes until vegetables and brown and tender. Stir midway.

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