A tasty combination of two great foods and an interesting filling that not only taste good but also looks good. Especially at fall time, with autumn leaves as garnish!
What you need:
1 Butternut squash, peeled and cut to large chunky slices (see pics)
20-30 button mushrooms, sliced
Olive oil to coat the butternut squash and the mushrooms
2 tbs cumin seeds powder spice
2 tbs paprika
Salt to taste
2 Handful chopped parsley
What to do:
Use 2 different baking trays, one for the mushrooms and one for the butternut squash. Coat each one with olive oil, 1 tbs cumin seeds powder, one tbs paprika and the salt. Add parsley to the mushrooms.
Bake both trays at 450F. The mushrooms should take around 30 minutes and the butternut squash around 45 minutes (should be fork-tender but not too soft).
Once both are ready, assemble the mushrooms on top of the butternut squash and serve. Garnish with some colorful autumn leaves.
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