Butternut Squash, Mushrooms, & Pecans

Butternut Squash, Mushrooms

No reviews

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


  • 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


  • 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.


  • 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.


Keywords: butternut squash, pecans, mushrooms

Share via
Copy link