Roasted Butternut Squash with Sautéed Mushrooms
If you’re looking for a mouthwatering recipe for butternut squash, and something beyond soup and roasted cubes, look no further. This stunning dish features buttery-soft butternut squash topped with sherry-infused, garlicky mushrooms. The nutty/sweet squash boasts a caramelized exterior and fluffy center, and the tender mushrooms are earthy, herby, and rich in umami goodness. This marriage of flavors and textures is a true culinary delight.
This recipe was written for the Arizona Republic.
Think outside the butternut squash box. When temperatures drop and it’s officially sweater weather, we’re often driven to cozy fall/winter produce and warming herbs and spices. Winter squash is the perfect example. When the last time you saw butternut squash soup at a summer picnic?
The orange gourd may be available year-round, but it’s cherished more when the nights are chilly and days are shorter.
I’m excited to share this recipe because it showcases the winter squash in all its glory – not cut into cubes or puréed into soup. Let’s face it, the shape of butternut squash is quite unique as it’s narrow on one end and bulbous on the other, like an elongated teardrop. For that reason, butternut squash makes an impressive presentation, whether it’s a quick weeknight meal, or holiday gathering with friends. And it’s as easy to cook as a potato.
Easy to prepare with minimum prep, butternut squash should be on your radar. Even though butternut squash is especially revered during the fall and winter holiday season, it’s exceptionally easy to work with, making it ideal for any night of the week. The simple preparation below requires, halving, seasoning, and roasting the squash until tender. The roasting process enhances vegetable’s natural sweet and nutty nuances, and it only takes about 45 minutes. And although this recipe embellishes the gourd with sautéed mushrooms, the roasted squash is delectable all by itself.
Here’s what you need for this easy recipe
- Butternut squash. We use two butternut squashes for this recipe (although you can halve or multiply the recipe as needed). If possible, purchase similar-sized squash so they finish cooking at the same time. When shopping, choose squash that is firm and heavy for its size (the squash shouldn’t feel light and airy when you pick it up). The outer skin should be beige in color and free of blemishes. Surface scratches are to be expected but avoid deep cuts and squash with any soft spots. If you want to shop in advance, you can store butternut squash in a cool, dark place for up to two weeks before cooking. Pro tip: You can also make this recipe with acorn squash! Acorn squash cooks faster, so start checking for doneness at about 30 minutes.
- Olive oil. Olive oil is used to coat the squash before roasting and keeps the flesh from drying out. We also use olive oil to sauté the mushrooms. Use a good-quality olive oil for the best flavor.
- Brown sugar. A smidge of brown sugar on the surface of the squash adds tremendous caramelization during roasting. Plus, it brings out the inherent sweetness of the vegetable.
- Butter. We use butter to sauté the mushrooms because its sweetness complements the earthy mushrooms.
- Mushrooms. You can use cremini or button mushrooms here, but I prefer cremini mushrooms for their depth of flavor. And if you’re a huge mushroom fan, you can double the mushroom portion of this recipe; I’m certain nobody will complain. Pro tip: Wipe fresh mushrooms clean with a damp paper towel to ensure all dirt is removed.
- Garlic. Use fresh cloves of garlic (versus garlic powder) for a fresher, more robust garlic flavor in the sautéed mushrooms. If you’re in a pinch and only have garlic powder, use ½ teaspoon.
- Thyme. Thyme and mushrooms have a natural affinity, mostly because mushrooms are innately earthy and rich, and thyme is floral and woodsy. The nuances of thyme lift the umami qualities of the mushrooms, so it’s a match made in culinary heaven. Pro tip: I don’t suggest subbing dried thyme here, but if you must, use 1 teaspoon of the dried herb.
- Sherry. Sherry and mushrooms are often married for a reason because the commingling delivers a balance of earthy, savory, sweet, and slightly tangy flavors. In short: the medley is harmonious. If you don’t have dry sherry, you may substitute marsala wine, white wine, and even cooking sherry. To eliminate the alcohol, swap in vegetable broth or beef broth.
- Salt and black pepper. A dash of salt and pepper makes everything taste better, and the seasonings enhance the flavors of the squash and mushrooms.
A few tips for success every time
- Use a sharp knife to cut the squash. Butternut squash is quite firm and can be difficult to cut. To ensure you don’t injure yourself, use a very sharp, heavy knife to slice off the ends. Then, make sure the squash is stable and on its larger flat side before halving from top to bottom. If you’re scared, you can use the microwave to soften the gourd. To do this, place the whole squash in the microwave and microwave on HIGH for 1 to 2 minutes, until the squash is softer and easier to cut.
- Line your baking sheet with parchment paper. If you’re using a baking sheet, line it with parchment paper (or aluminum foil) before roasting. There are natural sugars in the squash that will naturally trickle out during cooking, so covering the pan will prevent those sugars from burning onto the pan’s surface.
- Give the mushrooms time to absorb the liquid. The beauty of the mushrooms in this recipe is their incredible, full-bodied flavor. This is achieved by allowing the mushrooms to simmer in the sherry until they plump up and absorb most of the wine. Same is true if you decide to swap in one of the suggested substitutions.
Can you prep this recipe in advance? Yes, you can roast the squash in advance! Once cool, transfer the squash to an airtight container and refrigerate for up to 3 days, or freeze up to 1 month. Thaw overnight in the refrigerator before reheating. To reheat, place the squash on a line baking sheet or in a baking dish and reheat in a 300-degree oven until hot all the way through, about 15 minutes. Wait to cook the mushrooms until ready to serve.
Roasted Butternut Squash with Sautéed Mushrooms
Ingredients
For the butternut squash
- 2 butternut squash, preferably of equal size
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon light brown sugar
For the mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces button or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup dry sherry
Instructions
- Preheat the oven to 400 degrees.
- To prepare the squash, using a sharp knife, slice the ends from the squash. Stand the squash on the large flat end and slice down through the middle lengthwise, creating two equal halves. Use a spoon to scoop out the seeds and any stringy pieces.
- Place the squash halves, cut side up, on a lined baking sheet or in a baking dish.
- Brush the top of the squash with the olive oil. Season the squash generously with salt and pepper and sprinkle the brown sugar over top.
- Bake for 40 to 60 minutes, until you can easily pierce the flesh with a fork. Timing will depend on the size of your squash, so start checking at 40 minutes.
- To prepare the mushrooms, heat the butter and oil together in a large skillet over medium heat. When the butter is bubbly, add the mushrooms and cook for 5 to 7 minutes, until browned and caramelized. Add the garlic and cook for 1 minute.
- Add the sherry, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer.
- Reduce the heat to medium-low and simmer for 10 minutes, until the liquid is almost all absorbed by the mushrooms. Season the mushrooms to taste with salt and pepper.
- Spoon the mushroom mixture into the roasted butternut squash halves and serve.