This healthy vegetarian dish is easy to make and makes a great side dish for your fall or holiday dinner. Substitute with smaller mushrooms for the perfect appetizer.
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- 4 Tablespoons butter
- 2 Tablespoon sage (chopped)
- 2 cups butternut squash (peeled and cubed)
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon pumpkin pie spice (optional)
- 1 Tablespoon honey or brown sugar
- 4 Portobello mushrooms, stemmed
- ¼ cup goat cheese
- Optional garnish: Goat cheese, parmesan cheese or sage
Preheat oven to 375 degrees.
Heat butter in a saucepan Add in sage and stir for a couple of minutes over low – medium heat until butter has turned light brown and has a nutty aroma. Set aside
In a large bowl, add the butternut squash, garlic, salt, pepper, pumpkin pie spice, honey and butter/sage mixture (reserving some to coat mushrooms) and toss well to combine.
Transfer to a baking sheet lined with parchment paper and bake for 10-15 minutes, until slightly soft.
Brush the inside of the mushrooms with the remaining butter/sage mixture. Place on a baking sheet lined with parchment paper. Fill with butternut squash and top with goat cheese. Bake until mushrooms are tender, about 10-15 minutes.
Garnish with goat cheese and sage. Serve immediately.