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Roasted butternut squash with shiitake mushrooms

September 16, 2016 | Tanya M. Salcido
Roasted butternut squash recipe

Fire up your oven and fill your home with the sweet aroma of fall. Butternut squash is now in season and can complement a variety of dishes, from sweet to savory.

As flu season approaches, it’s great to add immunity-boosting ingredients to your recipes, says Kelly Rubenstein, RD, of the UCI Health Weight Management Program. Roasting the squash and combining with shiitake mushrooms provide flavor to a dish full of cancer-fighting carotenoids.

One cup of a butternut squash adds a whopping 500 mg of potassium and will help keep your blood pressure in control.

Pair this savory side dish with your choice of lean meat, fish or even throw it on top whole grain pasta, suggests Rubenstein. Bon appétit.

Roasted Butternut Squash with Shiitake Mushrooms

Servings: 4


  • 3 cups cubed butternut squash, 1/2-inch (1 lb.)
  • 2 tablespoons extra virgin olive oil, divided
  • 4-ounce package fresh shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 fresh sage leaves, coarsely chopped
  • 1 tablespoon freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Salt


Heat your oven to 350 degrees F.

In medium size bowl, toss squash with 1 tablespoon olive oil and arrange on baking pan.

Roast the squash until fork tender, about 25-30 minutes, and set aside.

In large skillet, heat remaining oil over medium-high heat. Add mushrooms, garlic, a pinch of salt and sauté 4 minutes. Next, add sage leaves to bring out the sweetness in the squash and continue sautéing for an additional 2 minutes. Mix in squash and continue to sauté another minute.

Last, season to taste with pepper and serve warm garnished with cheese.

Nutritional Information

  • 121 calories
  • 7 g fat (1 saturated fat)
  • 14 g carbohydrates
  • 2.5 g protein
  • 2.5 g dietary fiber
  • 25 mg sodium

Recipe from the American Institute for Cancer Research

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