Roasted butternut squash with mushrooms is a delicious side dish to serve with your holiday meals to get an extra helping or two of vegetables!
How many people actually make ‘healthier’ recipes on Thanksgiving?
Don’t worry, I will still purchase Stove Top Stuffing and serve it along side all my veggies. If it’s requested. (It’s always requested.) But really when you think about it…most foods served at Thanksgiving really aren’t all that bad. Maybe made with lots of butter, but not all that bad.
I try to make sure we always have a fair amount of vegetables to balance out the carbs. But even the carbs we have—mashed potatoes, Kyle’s family recipe for noodles, and stuffing—are generally not too terrible. Actually Stove Top might be classified as some kind of weird space food, even though it’s delicious.
Everything we have is made with real ingredients! (Besides the space food.)
It isn’t really about the food itself that has people feel like they’re going to gain too much weight over the holidays. I fully encourage family recipes and delicious food, even when it isn’t a holiday. There is just this little thing called portion control, which really makes or breaks the trypophan-induced comma that is the Thanksgiving afternoon nap.
I’ve had more than a few Thanksgiving holidays where I needed one of those button extenders on my jeans after we sat down to eat. But since I’ve started this new food journey, portion control has been so much easier. It’s a strange thing, isn’t it? I stopped counting calories and really worrying about whether foods were ‘good for me’ or not. I’ve focused on eating mostly plant-based foods, and embracing healthy fats.
And all the sudden it is really easy to finish eating when I’m full. And I’m craving vegetables like it’s my job. I mean, you’re getting two squash recipes within a week. It’s like my mind is playing happy tricks on me.
I have no idea what a happy trick is, but I guess it’s a good thing?
In any case, I just want you to know that it’s totally okay to eat those mashed potatoes and space food stuffing and whatever else your heart desires.
And maybe serve an extra vegetable or two at your gatherings this year. Starting with this roasted butternut squash with mushrooms!
Roasted Butternut Squash with Mushrooms Grocery List
This is an easy veggie-loaded side with a pretty small shopping list. Make sure to pick these up from the store!
- 1 butternut squash (recipe calls for 22 oz of chopped butternut squash, and you may even want to find it pre-cut for ease <– what I did)
- mushrooms (around 12-16 oz)
- ghee, butter or other favorite oil
- garlic salt
- cheese, if you’re not dairy free
Food Prep Tip
You’ll need oven and cooktop space for this. If you want to make it ahead of your meal to bring somewhere, assemble it in a casserole dish so you can just pop it in the oven to reheat!
Roasted Butternut Squash with Mushrooms
- 1 butternut squash, approx. 22 oz once chopped
- 4 cups sliced mushrooms
- 1.5 T melted ghee, butter or oil of choice (I used ghee)
- .5-1 T ghee, butter or oil of choice
- garlic salt (approx. 1/4 teaspoon)
- thyme (less than 1/8 teaspoon)
- 1 tablespoon parsley
- shredded cheese (optional)
- Preheat oven to 450 degrees.
- Chop squash into 1/2 inch pieces. Peel the skin if using a fresh squash, or chop into small pieces if purchasing pre-cut squash.
- Toss squash with melted ghee or butter and coat evenly. Spread on baking sheet, and sprinkle garlic salt on squash. Lightly dust with thyme.
- Roast for 20 minutes, then flip and roast additional 5-10 until edges are beginning to brown.
- While squash is cooking, set a skillet to medium heat and slice mushrooms.
- Add additional ghee or butter to skillet, and swirl to coat the bottom. Add mushrooms and saute until completely cooked. Set aside once done.
- Once squash is done, add to a bowl and toss with parsley. Coat evenly.
- Place squash in a serving dish, then layer mushrooms on top.
- If desired, add shredded cheese to top, covering the bowl with hot ingredients to melt.