Are you craving a comforting, healthy, and flavorful meal that's also incredibly easy to make? Then look no further! This mushroom and squash recipe is perfect for a cozy weeknight dinner or a delightful weekend lunch. It’s a fantastic example of delicious dishes that don't require hours in the kitchen. This recipe showcases the best of autumnal ingredients, combining earthy mushrooms with sweet squash for a truly satisfying experience. Get ready to explore homemade cooking at its finest!
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 lb cremini mushrooms, sliced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
-
Prep the Vegetables: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Slice the mushrooms and chop the onion and garlic. This initial prep work makes the cooking process much smoother.
-
Sauté Aromatics: Heat the olive oil in a large oven-safe skillet (cast iron works great!) over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
-
Cook Mushrooms and Squash: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Then, add the cubed butternut squash, thyme, sage, salt, and pepper. Stir well to combine.
-
Simmer and Bake: Pour the chicken broth into the skillet. Bring to a simmer, then cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the squash is tender and slightly caramelized. Stir halfway through for even cooking.
-
Garnish and Serve: Once cooked, remove the skillet from the oven and garnish with fresh parsley. Serve hot and enjoy this easy and healthy meal! This simple recipe is perfect for a quick dinner idea.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add protein: Cook some crumbled sausage or bacon along with the onions for added flavor and protein.
- Different squash: Feel free to substitute other winter squashes like acorn squash or kabocha squash.
- Creamy version: Stir in a dollop of sour cream or crème fraîche before serving for extra richness.
- Make it vegetarian: Simply use vegetable broth instead of chicken broth.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 5-7 grams
- Fat: 10-12 grams
- Carbohydrates: 30-35 grams
- Fiber: 5-7 grams
This mushroom and squash recipe is a testament to how quick dinner ideas can be both delicious and nutritious. It's a fantastic example of simple, healthy meals that anyone can master. Enjoy this flavorful and satisfying dish, perfect for those looking for easy recipes and best recipes without compromising on taste. Happy cooking!