Linda's Mushroom and Squash Medley
Elevate your dining experience with Linda's Mushroom and Squash Medley, a hearty and flavor-packed dish that celebrates the natural sweetness of butternut squash and the savory depth of cremini mushrooms. This quick and easy recipe brings together perfectly caramelized squash, golden sautéed mushrooms, and a robust blend of garlic, smoked paprika, and fresh thyme for an unforgettable burst of flavor. Finished with a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Perfect as a side dish or a light, plant-based main course, it’s ready in just 40 minutes and ideal for weeknight dinners or special gatherings. Delightfully simple and irresistibly tasty, this medley is sure to become a household favorite.
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Ingredients
- 4 cups (peeled and cubed) butternut squash
- 3 cups (sliced) cremini mushrooms
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter (or vegan butter)
- 3 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon smoked paprika
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (chopped, for garnish) parsley
Directions
Step 1
Peel and cube the butternut squash into bite-sized pieces, and clean and slice the cremini mushrooms.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed butternut squash and a pinch of salt. Cook for about 10-12 minutes, stirring occasionally, until the squash begins to soften and lightly caramelize.
Step 3
Once the squash is tender and slightly golden, remove it from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Step 5
Add the minced garlic, fresh thyme, and smoked paprika to the mushrooms, stirring constantly for 30 seconds to release their aroma.
Step 6
Return the cooked butternut squash to the skillet. Gently toss everything together, ensuring the squash and mushrooms are evenly coated with the seasonings. Season with additional salt and black pepper to taste.
Step 7
Cook for an additional 3 minutes to meld the flavors, then remove from heat.
Step 8
Transfer the medley to a serving dish and garnish with freshly chopped parsley.
Step 9
Serve warm as a flavorful side dish or enjoy as a light, plant-based main course!
Nutrition Facts
| Serving size | (1501.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 962.8 |
| Total Fat 56.5g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 31mg | 0% |
| Sodium 2432.9mg | 0% |
| Total Carbohydrate 110.5g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 28.4g | |
| Protein 23.6g | 0% |
| Vitamin D 49IU | 0% |
| Calcium 482.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 5140.0mg | 0% |
Source of Calories