1 head garlic, chopped (or however much you’d like)
1 large onion, sliced
20 oz cubed butternut squash
7 oz mushrooms, sliced (I use shiitake)
Butter
Salt
Pepper
Fresh sage
- In large skillet, saute chopped garlic in butter until beginning to brown. Remove garlic from skillet with a slotted spoon.
- Add onion and saute until beginning to soften and brown (add additional butter throughout cooking process as needed).
- Add cubed squash and continue sautéing until squash softens and browns.
- Add sliced mushrooms and saute until reduced and cooked through.
- Add salt / pepper to taste, the garlic that was set aside, and half of the fresh sage – toss to coat.
- Garnish with remaining fresh sage.
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SIDE NOTES:
- This side dish was born out of pure laziness – because I can get pre-peeled / pre-chopped organic butternut squash, and pre-sliced organic mushrooms. So it’s basically just chopping the garlic, onion & sage (I spend A LOT of time chopping, so whenever I can get a break, I take it – ha).
- Have been making it periodically for the past 6 months and it’s become one of our favorite side dishes. Sooooo good!
- Tonight, made it with mustard / garlic / rosemary lamb chops for a special occasion <3
