Laura Smith
Butternut squash and mushrooms are a delicious combination that can be used to create a variety of dishes, from savoury sides to hearty mains. The sweetness of the butternut squash complements the earthiness of mushrooms, resulting in a flavourful and satisfying meal. This versatile pairing can be roasted, sautéed, or air-fried, and is a perfect option for a quick and easy weeknight dinner or a festive holiday dish. With their complementary flavours and textures, butternut squash and mushrooms create a harmonious blend that is not only tasty but also visually appealing.
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What You'll Learn
Butternut squash and mushroom pasta
Butternut squash and mushrooms are a great combination and can be used to make a delicious pasta dish. This recipe is vegetarian and can be made in stages, making it a quick and easy weeknight meal.
Ingredients
- Butternut squash
- Mushrooms
- Olive oil
- Salt and pepper
- Garlic
- Butter
- Sage
- Heavy cream
- Parmesan cheese
- Pasta of your choice
Method
Start by preheating your oven to 350F (175C). Peel and shred the butternut squash, then toss it in a bowl with olive oil, salt, and pepper. Spread the butternut squash on a roasting pan covered with parchment paper and roast for about 20-25 minutes or until tender.
While the squash is roasting, heat oil in a large frying pan over medium heat. Chop and add the onions, mushrooms, and garlic to the pan. Sauté for about 10 minutes or until the vegetables begin to soften. You can add a splash of water if they start to stick.
Once the squash is done, scrape it from the shell and place it in a bowl. Add the butter and sage to the frying pan and fry for another 2 minutes. Then, add the roasted squash and stir well.
Cook the pasta according to the packet instructions. Reserve ¼ cup of the pasta water, then drain and set aside.
Finally, add the cooked pasta and ¼ cup of pasta water to the frying pan and stir well for 1 minute. Add salt and pepper to taste and adjust seasoning as needed. You can also add more olive oil to enhance the flavor.
Serve immediately and enjoy! This dish can also be stored in an airtight container in the fridge for up to 4 days and reheated in the microwave.
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Roasting and sautéing methods
Butternut squash and mushrooms can be roasted together in an oven or an air fryer. To prepare the butternut squash for roasting, cut it in half lengthwise, remove the seeds and stringy bits, and either discard them or save them for roasting. You can then cut the squash into cubes or slices. The next step is to toss the butternut squash with oil, mixed herbs, smoked paprika, chilli flakes, turmeric, salt, pepper, and other seasonings of your choice. If you want to add mushrooms to the roast, quarter button mushrooms and toss them with the seasoned butternut squash. Spread the vegetables onto a lined baking sheet and bake until browned and tender. This will take about 20 minutes at 400° F in an air fryer, and longer in an oven.
If you want to roast the butternut squash and mushrooms separately, you can roast the butternut squash cut-side up. Place the halves in a baking dish, brush with olive oil or melted butter, and season with salt, pepper, and brown sugar. Roast in the oven for approximately 45 minutes at 375 degrees F, or until soft and fork-tender. You can then add sautéed mushrooms as a topping.
To sauté the mushrooms, place a skillet over medium heat and add oil. Add minced garlic and sauté for about 30 seconds. Slice the mushrooms and add them to the skillet along with herbs, salt, and pepper. Sauté for about 5 minutes, stirring occasionally to brown and reduce the mushrooms. Reduce the heat to low, cover the pan, and cook for an additional 5 minutes.
It is important to prepare the butternut squash properly before roasting or sautéing. This includes peeling it thoroughly and dicing it evenly. The butternut squash skin is thick, so it may require multiple swipes of the vegetable peeler. The pieces should be about ½" in size to ensure even cooking.
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Using an air fryer
Butternut squash and mushrooms are a great combination and can be cooked together in an air fryer for a tasty, healthy, and quick side dish. This recipe is perfect for those on a gluten-free diet and can be adapted to suit your taste preferences.
Preparation
The key to this recipe is prepping the butternut squash properly. First, peel the butternut squash thoroughly—the thick skin may require multiple swipes of the peeler. Keep peeling until the outside is a vibrant orange, with no green strips visible. Then, dice the squash into 0.5-inch cubes or strips if you prefer to make fries. The mushrooms should be quartered.
Seasoning
You can season the vegetables to your taste preferences. One option is to blend olive oil, maple syrup, soy sauce, balsamic vinegar, and garlic. Toss the vegetables in this mixture before cooking. Alternatively, you can use a combination of rosemary, thyme, oregano, sage, and extra-virgin olive oil. For a savoury dish, you can add salt, pepper, and garlic powder.
Cooking
Spray the air fryer basket with olive oil or avocado oil cooking spray. Place the vegetables in a single layer in the basket, ensuring they are not overcrowded, as this can make them soggy. Set the air fryer to 360-400°F and cook for 15-20 minutes, checking on the vegetables after 10 minutes. The butternut squash is done when it is crispy and fork-tender.
Storage
Any leftover butternut squash and mushrooms can be stored in an airtight container in the refrigerator for up to four days. Reheat them in the air fryer at 330°F for 3-4 minutes.
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Adding cranberries and walnuts
Butternut squash and mushrooms are a great combination, and you can take this pairing to the next level by adding cranberries and walnuts. This combination makes a great holiday side dish or a weeknight meal.
To make this dish, you'll need to prep the butternut squash by peeling it and dicing it into evenly sized pieces. The thick skin of the butternut squash can make this process a bit challenging, so it's recommended to microwave the whole squash for a few minutes to soften the skin before peeling. You can also buy pre-cut fresh squash to save time. As for the cranberries, fresh cranberries are ideal as they provide a burst of tartness and vibrant colour. However, if you use frozen cranberries, be sure to thaw and pat them dry before using. To enhance the flavour of the walnuts, spread them on a baking sheet and toast them in the oven for a few minutes until fragrant, keeping a close eye on them to prevent burning.
For the mushrooms, you can sauté them with garlic, herbs, and salt and pepper to taste. Slice the butternut squash in half lengthwise, remove the seeds, and bake the squash in the oven until tender. Once the mushrooms are cooked, place them on top of the squash halves and garnish with additional herbs and salt and pepper if desired. This dish can be served as a hearty vegetarian main course or a side dish.
Alternatively, you can create a delicious pasta dish by roasting the butternut squash and mushrooms and then tossing them with dried cranberries, chopped walnuts, and green onions. Serve this over fusilli pasta tossed with olive oil, salt, pepper, and garlic. This recipe is a quick and easy weeknight meal that's both healthy and tasty.
Lastly, you can also roast the butternut squash with butter, brown sugar, cinnamon, nutmeg, and cranberries. Bake until the squash is tender, then stir in the toasted walnuts before serving. This dish is perfect for the holidays and can be served as a side or a vegetarian main course.
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Serving suggestions
Butternut squash and mushrooms complement each other well and can be served in a variety of ways. Here are some serving suggestions:
Salad
Butternut squash and mushrooms can be a great addition to a salad. For example, you can make a hearty butternut squash kale salad or a roasted butternut squash cauliflower salad. Leftover squash and mushrooms can be stored in an airtight container in the fridge for three to four days and can be added to your salad as needed.
Pasta
You can create a delicious and quick fall recipe by combining roasted butternut squash with fusilli pasta and mushrooms. Simply sauté garlic, red pepper flakes, mushrooms, and cherry tomatoes before adding the cooked fusilli and roasted butternut squash. Stir well, season with salt and pepper, and add olive oil to taste.
Holiday Side Dish
Butternut squash and mushrooms make a perfect holiday side dish. You can cook them in an air fryer or oven. To prepare, blend olive oil, maple syrup, soy sauce, balsamic vinegar, and garlic. Toss this mixture with diced butternut squash and quartered button mushrooms. If baking, spread the mixture onto a lined baking sheet and cook in the oven. For an air fryer, transfer the mixture to the air fryer basket and cook until browned and tender. Serve with your favourite veggie loaf and a side of mashed potatoes, or on top of massaged kale.
Savoury Dish
For a savoury dish, you can combine butternut squash with cremini mushrooms, which are known for their earthy flavour and meaty texture. Start by sautéing garlic and shallots in olive oil, then add cubed butternut squash and cook until tender. Next, add the mushrooms and sauté briefly. To make it creamy, blend vegetable broth with cashews, nutritional yeast, salt, and pepper. Pour this sauce into the skillet, add thyme, and allow it to simmer. Finally, stir in some vegan Parmesan until melted. Serve with crusty vegan garlic bread or roasted vegetables like Brussels sprouts or asparagus.
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Frequently asked questions
You can make a delicious, quick, and easy fall fusilli recipe with mushroom and roasted butternut squash. You can also make a butternut squash and cremini mushroom ravioli skillet with a creamy sauce. Another option is to make roasted butternut squash and mushrooms with lemon zest, tahini butter, and walnuts.
Butternut squash and mushrooms complement each other in terms of flavour and texture. The sweetness of the butternut squash is balanced by the savoury umami depth of the mushrooms. The creamy texture of the squash is also contrasted by the meaty texture of the mushrooms.
The time taken to cook butternut squash and mushrooms depends on the method of cooking and the size of the pieces. In an air fryer, the cooking time is about half that of a regular oven. Roasting in an oven typically takes 20-25 minutes, while cooking in an air fryer takes around 20 minutes at 400° F.
