Butternut Squash Mash With Mushrooms
Ingredients
Metric
500 g ~ 1 small butternut squash
400 g oyster mushrooms
120 ml milk | soy, oat or cashew
½ tbsp olive oil for roasting
Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
⅛ tsp ground nutmeg
1 tsp salt
Garnish:
2 tbsp spring onions
2 tsp sesame seeds
US
1 lb ~ 1 small butternut squash
13 oz oyster mushrooms
½ cup milk | soy, oat or cashew
½ tbsp olive oil for roasting
Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
⅛ tsp ground nutmeg
1 tsp salt
Garnish:
2 tbsp spring onions
2 tsp sesame seeds
MAKES2 portions
PREP TIME15 minutes
COOKING TIME30 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cube the butternut squash and arrange on top of a baking tray lined with baking paper in a single layer.
2Cut mushrooms into bite-size pieces. Arrange on top of a baking tray lined with baking paper in a single layer. Drizzle or spray with olive oil. Mix to combine.
3Place both trays into the oven. Place mushrooms at the bottom of the oven and the butternut squash at the top. Roast butternut squash for 25 minutes - or until it’s soft and cooked through. Roast the mushrooms for 30 minutes (5 minutes longer than the squash) - or until they begin to crisp up and turn golden brown.
4Transfer roasted butternut squash into a mixing bowl. Add milk, salt and spices.
5Blend using an immersion blender until smooth to make a butternut mash.
6Add butternut mash to plates.
7Top with roasted mushrooms.
8Garnish with spring onions and sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
210 Calories per portion
11g protein
38g carbohydrates
13g fiber
5g fat
210 Calories per portion
11g protein
38g carbohydrates
13g fiber
5g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
