New American Plate Challenge

Roasted Butternut Squash with Sautéed Shiitake Mushrooms and Fresh Sage

Weekly Recipe
Serves 4

Butternut squash is a meaty, flavorful starchy vegetable and this simple sauté is one of many ways it can be enjoyed. Roasted and then sautéed with shiitake mushrooms, this unexpected combination is flavorful and full of cancer-fighting carotenoids. Fresh sage brings out the sweetness in the squash.


  • 3 Cups
    butternut squash, cubed 1/2-inches
  • 2 Tablespoons
    extra virgin olive oil, divided
  • 4 Ounces
    package fresh shiitake mushrooms, sliced
  • 2
    cloves garlic, minced
  • salt and freshly ground pepper to taste
  • 4
    fresh sage leaves, coarsely chopped
  • 1 Tablespoon
    freshly grated parmesan cheese


  1. Preheat oven to 350 degrees F.

  2. In medium size bowl, 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. Add sage leaves and continue sautéing 2 minutes. Mix in squash. Continue to sauté another minute. Season to taste with pepper and serve warm garnished with cheese.

Nutrition: Per serving: 121 calories, 7 g total fat (1 g saturated fat), 14 g carbohydrate, 2.5 g protein, 2.5 g dietary fiber, 25 mg sodium.


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