Squash & Pumpkin

StarvingDiva

I have a great squash recipe (and I don't even eat squash but this is delicious)

1 half of a butternut squash or a medium acorn squash
1 large portabello mushroom
olive oil (3 tbsp)
red pepper flakes
garlic (2 cloves)
1 small onion
2 tsp. fresh sage, finely chopped

Preheat oven to 450.

Brush squash with olive oil and sprinkle with salt and pepper to taste. About 3/4 tsp of salt and 1/2 tsp of pepper.

Arrange cut side down on baking sheet. Roast the squash until the flesh is tender about 25-35 mins.

While the squash is cooking, heat about 3 tbsps of olive oil in a pan, add the onions and garlic and saute for 2 mins or until the onions begin to turn translucent. Add the mushrooms, sage 1/4 tsp of salt and a pinch or 2 of red pepper flakes depending on how much heat you like. I used 2 pinches and it was a perfect spice balance to the sweetness of the squash. This will take about 5 mins.

When Squash is done, remove from the oven, flip over and fill squash with mushroom mix and bake again for another 10 mins. This is 4 servings. YUM!

Also, if you add a cup of canned pumpkin (make sure it's pureed pumpkin and not pumpkin for pies) add to chilis, spaghetti sauce, etc. it adds tons of fiber and vitamins and doesn't change the flavor of your dish.

CosmicBella

Sounds fantastic!... Thanks for sharing!