Roasted Butternut Squash, Shallots, and Wild Mushrooms

Roasted Butternut Squash, Shallots, and Wild Mushrooms

Recipe No Image

Yield: Serves 6-8


1 ea. butternut squash, about 2 or 3 lbs.
12 ea. shallot, peeled
1/2 lb. wild mushrooms, halved or quartered to pieces about 1-in. long
1/4 cup olive oil
Kosher salt and freshly ground pepper
Balsamic vinegar
1/4 cup fresh sage leaves, cut in half lengthwise.


Oven Temperature: 490-525 degrees

  1. Peel the squash and cut into 2-in. chunks.
  2. Separate the shallots into natural sections. If very large, cut in half.
  3. In 3 shallow roasting pans, toss each vegetable with olive oil and season with salt and pepper.
  4. Drizzle a little balsamic vinegar over the shallots.
  5. Flame Height: 3.6
  6. Roast each in the center of the oven, stirring occasionally and rotating pan as needed until well colored and tender.
  7. Squash will take about 15 minutes. Mushrooms will take about 5 minutes. Shallots will take about 12 minutes.
  8. Add the sage to the squash a minute or two before removing from oven.
  9. Gently toss all together before serving.

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