Butternut Squash, Mushrooms, & Pecans

The theme for Monday posts in September is Mushrooms.

I did not willingly eat a mushroom until I was an adult.

The only mushrooms I had been exposed to were canned – either on pizza or in the ubiquitous ‘Cream of Mushroom Soup’

To me, they were just little bits of tasteless rubber. I refused to eat them.

Then I was introduced to fresh mushrooms.

I went from not eating them to foraging for them.

Okay – the foraging was limited to tagging along with someone who knew what they were looking for, but still….

This month we salute the mushroom – whether it’s white button, brown cremini, or wild mushrooms from the local markets.

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Butternut Squash, Mushrooms, & Pecans

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Just a little fun with fall bounty…. Sometimes we like to be fancy.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Category: First Courses

Ingredients

Scale 1x2x3x

• 4oz (120gr) butternut squash, 24 thin circles or 48 half circles – see notes
• 1/4 cup (28gr, 1oz) pecans
• 4oz (120gr) mushrooms, forest or wild, if possible, trimmed, sliced
• 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 broth
• 1 tsp sage chopped fresh sage

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Instructions

• 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.
• 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 broth, 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.
• Divide the mushroom / pecan mixture and spoon onto the center.
• Drizzle the Sage Cream around the edges, sprinkle with paprika and serve.

Notes

• Peel squash using vegetable peeler or sharp knife.
• Cut off the ‘neck’ end and slice circles as thinly as possible.
• If easier, cut it in half lengthwise and slice half circles.
• Cut the round end in half and clean out seeds.
• Wrap all remaining squash in film and refrigerate.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 281
• Sugar: 6.4 g
• Sodium: 100.5 mg
• Fat: 20.6 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Carbohydrates: 15.4 g
• Fiber: 3.3 g
• Protein: 7.7 g
• Cholesterol: 14.8 mg

Keywords: butternut squash, pecans, mushrooms

More mushrooms? Stuffed Mushrooms

That’s it!