Savory Butternut Squash & Mushrooms
If you are looking for a simple, healthy, AND tasty side dish to try this holiday season…this one is a must!
The coconut oil really helps bring out the sweetness of the butternut squash; and the sage and parmesan add a savory element.
It’s also loaded with healthy fats from the coconut oil and walnuts!
Ingredients:
1 butternut squash (or buy it already cut up to save some time!)
1 package of baby bella mushrooms
Fresh sage
Walnuts
Grated parmesan cheese (optional)
Coconut oil
Garlic powder
Salt & pepper to taste
Directions:
Preheat oven to 450 degrees.
Peel and chop butternut squash and place in a large bowl.
Toss the squash with 2 tbsp of melted coconut oil; add 1/2 tsp garlic powder, salt and pepper, and mix well.
Place squash on a baking sheet and bake for 15-20 min, checking to see when it starts to get tender.
While you are monitoring the squash, add the mushrooms to the same bowl used for the squash. Add 1/2-1 tbsp of melted coconut oil, 1/4 tsp garlic powder, and chopped sage. Mix well and then add 1/2 cup of walnuts.
Once the squash is tender, add the mushroom mixture to the baking pan and cook for another 8-12 min until you can poke the squash with a fork.
Once it has cooled for a few minutes, transfer the mixture to a bowl and top with parmesan if desired.
Enjoy with a large green salad, wild-caught salmon, chicken, or grass-fed steak!