Butternut Squash with Sautéed Forest Mushrooms and Pecans; Menu of the Week

In my humble opinion, the thing that sucks most about getting older is….

Drum roll, please…..

Not being able to eat as much.

There was a time when I had a heaping bowl of mashed potatoes smothered in a quart of gravy for a mid-morning snack (I worked in a restaurant.)

I weighed under 100 lbs (45 kilos, 4 stone) at the time.

I could, and did, eat anything that tempted me.  Lunch of a double bacon cheeseburger and fries was often followed by a thick slab of pie – with ice cream, of course.

Now I eat an apple and a yogurt…..

For breakfast I'd have a few donuts (before the potatoes and gravy).

Now I have a, carefully measured, bowl of bran flakes.

I won't bore you with the rest of my typical food intake…. Let's just say we used to play cribbage to see who would pop for the last pizza of the night – before the bar closed.

With practice, I could probably still consume the same amount of food.

Unless I spent my days alternating between eating and running I'm quite certain that I would be mistaken for the Goodyear Blimp inside of a week.

It's hard, when faced with something I truly love, to remember to put the fork done.

It's easier if I make just enough…. So I can eat the whole thing.

I use to pride myself on my iron will power.

Apparently, it's gone missing.

This starter is a light version of an Autumn Pastry I made two years ago.

I used the 'neck' end of a butternut squash for the circles. (I used half circles in the center). They're topped with sautéed forest mushrooms and pecans and surrounded with Sage Cream.

Mushrooms and Pecans on Butternut  Squash

Sautéed Mushrooms and Pecans on Butternut Squash Slices

butternut squash, 24 thin circles or 48 half circles
1/4 cup (28gr, 1oz) pecans
4oz (125gr) mushrooms,  forest or wild, if possible   I used French cepes
2 tsp olive oil
2 tsp butter
1 tsp soy sauce
1 tsp Balsamic vinegar
1 tsp brown sugar
1/4 tsp paprika

Sage Cream
1/4 cup (2oz, 60gr) Greek yogurt
1/4 cup (2oz, 60gr) white wine
1/4 cup (2oz, 60gr) chicken stock

1 tsp sage Clean and slice mushrooms. Heat 1 tsp oil and 1 tsp butter in a medium skillet. Add mushrooms and sauté until tender and starting to brown, about 10 minutes. Add pecans, sugar, soy sauce and vinegar. Stir well to combine, then let sauté for 5 minutes longer. Remove from heat and keep warm.

 Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible. Cut the round end in half and clean out seeds. Wrap in film and refrigerate.

Slice circles off the neck end as thinly as possible. When you can no longer hold it comfortably to slice, cut it in half and slice half circles until you get the amount needed.

Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet over medium-high heat. Add butternut squash slices in a single layer and sauté 3 minutes per side. When done remove from heat.

Sage Cream: Bring stock, wine and sage just to a boil in a small saucepan. Remove from heat and allow to cool 5 minutes. Stir in yogurt.

To assemble: Divide squash slices and arrange in an overlapping circle on 2 plates. Fill in the center with the half circles. Divide the mushroom / pecan mixture and spoon onto the center. Drizzle the Sage Cream around the edges, sprinkle with paprika and serve.

 

In addition to the above, for the week of October 9 we have Sesame Crusted Salmon, Chicken Breasts Savoyard, Spaghetti Timbale with Tuna, Pork Tenderloin with Lemon and Capers, Cannellini with Tomatoes and Sage…

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10 thoughts on “Butternut Squash with Sautéed Forest Mushrooms and Pecans; Menu of the Week”

  1. And if you didn’t grow your own squash? I bet it would still be wonderful with the easily available pumpkin pieces here in France. At least pecans are now available if you don’t look at the price. The sage cream sounds divine.

  2. But you know… with age comes efficiency.
    And it saves the almighty dollar or Euro… which can be used for home renovation/repair (of which I now know more than I ever wanted).

  3. you are putting me in the fall mood~I want to make this very soon……looks delicious!i have never had much will power…don’t feel bad!

  4. Giggle, great post. So is this why Do and I need to take advantage of being in our twenties to stuff ourselves silly with as much delicious food as possible? 🙂 Actually, its really true. My parents are retirement age, and during a recent holiday there was a minor blow out because they had planned a whole day outing and forgot that those of us under 30 need 3 means a day. Result: three cranky Gen Xers, two annoyed Baby Boomers. Ah well. Now we pack trail mix when visiting my parents.

  5. It’s really tragic, isn’t it? I too used to be able to consume much more than I can now. As I recall, I ate disgraceful quantities of food with little discomfort – the only discomfort was the embarrassment if I was caught.
    I love the sound of this squash!! I MUST try it this week with the butternut squash I bought. I fear it’s an inferior squash, but I’m thinking the pecans, etc. will be enough to improve its flavour.

  6. Tracy… that’s what I hear!!!
    Azurienne, ah yes, the pecans… what a treat – expensive treat!
    TikiPundit… efficiency – and I know more than I wanted, as well!
    Catofstripes, whoops! I never get the ‘stones’ right. It should have been 8 stone (I think)
    Jann, I’m having less and less.
    Neen, enjoy it and eat all you can while you can! I fondly remember having a a milkshake with the hamburger and fries….
    Elizabeth, I wasn’t even embarrassed by eating bowls of gravy – without benefit of potatoes…. Now… vegetables

  7. Bowls of gravy! Why that’s nothing to be embarrassed about. My favourite thing was butter – basically eaten like hunks of cheese.
    (Once my sister and I went to a different drive-through to get two more orders of bacon/cheese burgers fully loaded, fries and milkshakes because we couldn’t bear the idea of the server looking at us in horror. Ah, those were the days.)

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