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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
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Ingredients
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24 ounces
butternut squash
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3 ounces
onion (chopped)
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2 teaspoons
garlic
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3 ounces
button mushrooms
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1 tablespoon
parsley
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1/3 teaspoon
dried thyme
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1/3 teaspoon
salt
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1/3 teaspoon
ground black pepper
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1 tablespoon
olive oil
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2 tablespoons
unsalted chicken broth
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1 ounce
cheddar cheese
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1 ounce
mozzarella cheese
Directions
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Preheat the oven to 400° F.
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Heat a large skillet over medium-high heat. Add oil and sauté the onions and garlic for 2 minutes. Set the heat to low. Add mushrooms and sauté for 10 minutes.
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Add butternut squash and season with the remaining ingredients (except for the cheeses). Let it cook for about 5 minutes.
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Tip the cooked squash and mushrooms into a baking dish (rectangular, 6 inches wide and 8 inches long). Add chicken stock. Spread evenly and cover with foil. Bake for about 30 minutes or until the squash is tender.
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Once it’s cooked, sprinkle cheese on top and broil for about 1-2 minutes, or until the cheese is melted and bubbly.
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Take it out of the oven and serve warm. Decorate with parsley on top.
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