Mushroom Ragout and Roasted Butternut Squash

"Delicious vegetarian alternative fricassée of garlic mushroom with sweet buttery butternut squash - all top with sage leaves"
-- @thisisvirginie
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 1hr 30mins
Serves or Makes: 2-4

Recipe Card


  • 1 large butternut squash, halved lengthwise and seeds removed
  • 3 tablespoons olive oil
  • 1 bulb garlic, peeled
  • 3 portobello mushrooms, thinly sliced
  • 3 cups chestnut mushrooms, thinly sliced
  • Black pepper
  • 1 Handful parsley, chopped
  • 6 tablespoons plus 2 teaspoons rapeseed oil
  • 6 leaves sage
  • Salt


  • Step 1

    Preheat oven to 375ºF. Lay butternut squash in a baking dish. Drizzle with olive oil and scatter garlic cloves around. Turn squash over to coat. Roast for 1 1/2 hours, until easily pierced by a knife.

  • Step 2

    Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook mushrooms, gently stirring, for about 8 minutes.

  • Step 3

    Once the mushrooms are cooked, scoop some butternut squash onto a plate and pour the mushrooms on the top. Season with salt and pepper to your liking and add the fresh chopped parsley.

  • Step 4

    Pour rapeseed oil and sage into a small saucepan over high heat. Cook for up to 1 minute, until sage is crispy. Serve on top of mushrooms.

More from @thisisvirginie