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Roasted Garlic-Herb Mushrooms and Butternut Mash

Roasted Garlic-Herb Mushrooms and Butternut Mash

Roasted Garlic-Herb mushrooms and Butternut Mash works for a "Meatless Monday" or even served separately as side dishes. Meaty garlic-herbed mushrooms are roasted, then served over roasted butternut squash that is mashed with butter and seasoning.
4.92 from 12 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 328kcal
Author: Pat Nyswonger

Ingredients

For the Butternut Squash:

  • 1 or 2 butternut squash halved lengthwise (about 3 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2-3 tablespoons butter

For the Mushrooms:

  • 2 pounds crimini mushrooms trimmed, halved or quartered
  • 1/4 cup olive oil
  • 4 large garlic cloves finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup beef broth
  • 1 lemon divided
  • 1/2 teaspoon lemon zest
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves
  • Fresh thyme sprigs for garnish

Instructions

For the Butternut Squash:

  • Preheat oven to 400°F Prepare a rimmed baking sheet with oil spray
  • Scoop out the seeds and membrane from the squash and place on the prepared baking sheet. Brush with oil and season with salt and pepper.
  • Transfer the sheet pan to the center of the oven and roast for 45-50 minutes. Remove from the oven and allow to cool, then scoop out the squash pulp and mash with the butter. 
  • For the Mushrooms:Keep oven temperature at 400°F
  • Brush and rinse the mushrooms to remove any soil or debris. Cut in half and place in a large bowl.
  • In a small dish or jar, whisk together the oil, garlic, salt and black pepper and pour over the prepared mushrooms. Toss together to thoroughly coat the mushrooms.
  • Spread the mushrooms onto the prepared baking sheet in one layer and transfer the baking sheet to the middle rack of the oven and roast for 10 minutes. Remove the pan from the oven and carefully tip the accumulated juices into a medium size skillet or saucepan. 
  • Return the mushrooms to the oven and continue roasting for another 8-10 minutes then remove from the oven and transfer to a serving dish.
  • Add the beef broth to the pan with the mushroom drippings. Bring to a boil over medium heat. Stir in the lemon juice of half the lemon and the lemon zest. Remove from the heat, add the butter and thyme leaves, stirring until smooth. Drizzle the mixture over the mushrooms, toss together and garnish with fresh thyme sprigs.

Notes

  1. After the butternut is mashed, cover it and keep it warm. Or, reheat it briefly in the microwave before serving with the mushrooms.
  2. I used Crimini mushrooms in this recipe but any type of mushrooms will work. 

Nutrition

Serving: 1 | Calories: 328kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 21g | Saturated Fat: 8.7g | Cholesterol: 31mg | Sodium: 326mg | Fiber: 36g | Sugar: 7.8g