Mushroom Primavera with Butternut Squash * Meatless Meal

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Poke the butternut squash with a sharp knife about five or six times.

Cook the butternut squash in the microwave on high for about 10 minutes.

Chop one cup of onion and rinse the cherry tomatoes, slicing them in half until you have one cup.

Heat olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms (1/2 pound) to the skillet and cook for 5 minutes without stirring.

Remove the butternut squash from the microwave, being cautious as it is very hot.

Allow the squash to cool before handling it.

Once the mushrooms are cooked, lower the heat to medium-low and add the chopped onion to the skillet, cooking until tender.

Add two cloves of minced garlic to the skillet and stir.

Add the halved cherry tomatoes, chopped kalamata olives, and 3/4 cup of crumbled feta cheese to the skillet, stirring until the cheese melts (about 3 minutes).

Turn off the heat and stir in fresh basil.

Cut the butternut squash in half, remove the seeds, and scoop out some of the flesh to mix with the sauce.

Serve the mushroom primavera sauce over the butternut squash and garnish with additional basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens