Roasted Butternut Squash with Garlic Mushrooms

By RossanaV

Ingredients

• 2 * 2 butternut squash
• 2 * 2 tablespoon olive oil
• 10 * 10 ounces baby button mushrooms
• 2 * 2 garlic cloves, crushed
• * Juice of 1/2 lemon
• 2 * 2 tablespoon olive oil
• * Seasoning

Preparation

Step 1

Preheat the oven to 430 F.

Cut each butternut squash in half lengthways and scoop out and
discard the seeds. Score a criss-cross pattern across the flesh of
the squash and place cut side up, in a large roasting tin. Drizzle
over the olive oil, dot with the butter and season. Cook on the
top shelf of the oven for 40 minutes until tender.

Meanwhile, place the mushrooms in an ovenproof dish with the
garlic, lemon juice, olive oil and plenty of seasoning. Cook on
the shelf below the butternut squash for the last 15 minutes of
cooking.

Arrange the butternut squash on serving plates and spoon the
mushrooms into the cavity.