Ingredients

• 1 medium butternut squash (peeled, deseeded, and cubed)
• 4 large portobello mushrooms (sliced)
• 200 g fresh spinach
• 2 shallots (finely chopped)
• 2 cloves garlic (minced)
• 150 g Italian 6 blend cheese (mozzarella, provolone, parmesan, asiago, fontina, and romano)
• 2 tbsp olive oil
• Salt and black pepper to taste

Steps to Make Roasted Butternut Squash with Sautéed Portobello Mushrooms, Spinach, and Cheese

1. Roast the Butternut Squash:
   • Preheat your oven to 200°C (400°F).
   • Peel and cube the butternut squash into bite-sized pieces. Place the cubes on a baking sheet lined with parchment paper.
   • Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Toss the squash to ensure it is evenly coated.
   • Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges. Stir halfway through to promote even roasting.
   • Once done, remove from the oven and set aside.
2. Prepare the Mushrooms and Spinach:
   • While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
   • Add the finely chopped shallots and garlic to the skillet, cooking until they are fragrant and softened, about 2-3 minutes.
   • Add the sliced portobello mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally. The mushrooms will release their moisture and begin to brown.
   • Once the mushrooms are cooked, add the fresh spinach to the skillet and cook for 2-3 minutes until the spinach is wilted. Season with salt and black pepper to taste.
3. Combine and Add the Cheese:
   • Once the butternut squash is roasted and the mushrooms and spinach are cooked, combine everything in the skillet. Gently toss the roasted butternut squash with the mushrooms and spinach mixture.
   • Sprinkle the Italian 6 blend cheese over the top of the mixture, allowing it to melt slightly as the residual heat from the ingredients warms the cheese. You can also place the entire skillet under a broiler for 2-3 minutes to get a bubbly, golden cheese crust.
4. Serve and Enjoy:
   • Transfer the roasted butternut squash, mushrooms, and spinach to a serving dish. Serve warm, with extra grated parmesan or fresh herbs like parsley if desired.

Nutrition Facts (Per Serving, Approximate)

• Calories: 280 kcal
• Carbohydrates: 24 g
• Protein: 12 g
• Fat: 16 g
• Saturated Fat: 6 g
• Fiber: 6 g
• Sodium: 480 mg
• Sugar: 5 g

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese? Yes, you can use any cheese that melts well, such as mozzarella, cheddar, or gouda. The Italian 6 blend provides a nice variety of flavors, but feel free to adjust it to your taste or what you have on hand.
2. Can I make this dish vegan? Yes! To make this dish vegan, simply omit the cheese or replace it with a plant-based cheese alternative. You can also use nutritional yeast for a cheesy flavor without the dairy.
3. How do I prevent the mushrooms from getting soggy? Make sure to cook the mushrooms over medium-high heat to allow them to release their moisture and then brown. Avoid overcrowding the pan, which can cause the mushrooms to steam instead of sauté.
4. Can I prepare this dish ahead of time? Yes, you can roast the butternut squash and sauté the mushrooms and spinach ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, combine them and heat in a skillet or the oven, adding the cheese just before serving.
5. What can I serve with this dish? This dish pairs well with a variety of sides, such as quinoa, couscous, or a simple green salad. It can also be served alongside roasted chicken or fish for a heartier meal.

Tips for Making the Best Roasted Butternut Squash with Mushrooms and Spinach

1. Cut the Squash Evenly: When preparing the butternut squash, make sure to cut it into evenly sized cubes to ensure they roast uniformly. Smaller cubes will cook faster and get crispier edges.
2. Don’t Overcook the Spinach: Add the spinach to the pan at the very end, as it wilts quickly. Cooking it for just 2-3 minutes ensures it retains its vibrant green color and texture.
3. Use Freshly Grated Cheese: For the best melting and flavor, use freshly grated cheese rather than pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
4. Broil for Extra Crisp: If you prefer a crispier, golden cheese topping, pop the finished dish under the broiler for a few minutes until the cheese is bubbly and lightly browned.
5. Season to Taste: Taste as you go and adjust the seasoning to your liking. The combination of earthy mushrooms, sweet squash, and tangy cheese can be tailored with additional herbs or spices, such as thyme, rosemary, or chili flakes.

Storage Tips

• In the Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet until warmed through before serving.
• In the Freezer: This dish can be frozen, but it’s best to freeze it before adding the cheese. Freeze the roasted squash and sautéed mushroom-spinach mixture in separate containers for up to 3 months. When ready to serve, thaw and combine in a skillet, then add the cheese and bake or broil.

Conclusion

Roasted Butternut Squash with Sautéed Portobello Mushrooms, Spinach, and Italian Cheese Blend is a delicious and nutritious meal that showcases the best of seasonal vegetables. The combination of earthy mushrooms, sweet roasted squash, and the creamy richness of Italian cheeses creates a dish that’s both comforting and sophisticated. Whether you’re serving it as a main dish or as a hearty side, this recipe is sure to impress with its depth of flavor and simple preparation. Try it for your next meal and enjoy the wholesome, vibrant taste of this easy-to-make dish!