This perfect winter side dish is a simple yet unexpected combination of techniques and flavors. First roasted, then sautéed with shiitake mushrooms, it is finished off with fresh sage, bringing out the sweetness of the squash. Winter squashes, like Butternut, are excellent sources of vitamin A, good sources of vitamin C, potassium, dietary fiber and carotenoids. This simple sauté is just one of many ways this winter staple can be enjoyed. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
3 cups cubed butternut squash, ½-inch (1 lb.)
2 Tablespoons extra virgin olive oil, divided
4 oz. package fresh shiitake mushrooms, sliced
2 cloves garlic, minced
Salt to taste
4 fresh sage leaves, coarsely chopped
Freshly ground black pepper
1 Tablespoon freshly grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl or zip lock bag, toss squash with 1 Tablespoon olive oil.
3. Arrange butternut squash on baking pan. Roast until fork tender, about 25-30 minutes. Set aside.
4. In large skillet, heat remaining oil over medium-high heat. Add mushrooms, garlic and pinch of salt and sauté 4 minutes.
5. Add sage leaves and continue sautéing 2 minutes.
6. Mix in squash. Continue to sauté another minute.
7. Season to taste with pepper and serve warm garnished with cheese.
Makes 4 servings.
Nutrition Information: Per serving: Calories 121; Total Fat 7g; Sat Fat 1g; Sodium 25mg; Carbohydrate 14g; Dietary Fiber 2.5g; Protein 2.5g
