Roasted Winter Squash with Mushrooms

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Winter Squash Winter Squash 3 3
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Sea Salt Sea Salt 1/2 tsp 1/2 tsp
• Ground Black Pepper Ground Black Pepper 1/2 tsp 1/2 tsp
• Sesame Oil Sesame Oil 3 tbsp 3 tbsp
• Chestnut Mushrooms Chestnut Mushrooms 6 6
• Shallot Shallot 4 4
• Medium Tomatoes Medium Tomatoes 6 6
• Garlic Garlic 2 cloves 2 cloves
• Soy Sauce Soy Sauce 2 tbsp 2 tbsp
• Rosemary Rosemary 1 sprig 1 sprig
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Sesame Seeds Sesame Seeds 2 tbsp 2 tbsp

Instructions

1. 1.Preheat the oven to 190C/gas mark 5/375F.
2. 2.Cut each squash in half and scoop out the seeds. Brush with olive oil, season with the salt and pepper then place into the oven in an ovenproof dish. Roast for around one hour (depending on your oven) or until tender and browned.
3. 3.In the meantime, add the sesame oil to a frying pan and heat over a medium high heat. Once hot, add the mushrooms and sautée until they release their water and start to brown.
4. 4.Add the shallots to the mushrooms. Cook for 2 minutes, stirring frequently.
5. 5.Add the tomatoes, soy sauce, garlic, rosemary, seasoning. Turn down the heat, simmer for five minutes.
6. 6.Remove any thick rosemary stalks, stir in the sesame seeds and set the filling mix aside.
7. 7.Once the squash have cooked, scoop the filling into each squash, top with extra seeds and drizzle with the extra tablespoon of sesame oil.
8. 8.Return to oven for five minutes.
9. 9.Serve!

Nutritional Information

• Calories:
  217
• Fat:
  16g
• Sodium:
  494mg
• Carbs:
  18g
• Sugar:
  8g
• Protein:
  4g