Fiction's roasted butternut squash - review

[Guest guest]

dinner last night was a variation of this dish and it was grand. I parcooked two

small red potatoes, skin on. Sliced them and mixed with the mushrooms, along

with green onion, lemon juice and zest, s & p, and a pinch each of dill and dried

leek. Served the squash with a light rinse of balsamic. Roasted broccoli (which

smoked so much the smoke alarms got tested!). - next time I'll par cook the

broccoli; and roast at 425F with a little oil just until it starts to smoke.

 

We really enjoyed this meal! wed is our " vegan " night or we try....

 

This would make a great holiday meal. Comfort food with lots of flavor. Fairly

easy to make.

 

 

* Exported from MasterCook *

 

Fiction's Roasted Butternut Squash with Garlic Mushrooms

 

Recipe By :Fiction Restaurant, Fiona Cowan, Nigel Hall, London

Serving Size : 4 Preparation Time :0:20

Categories : 1Illustrated Main Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE BUTTERNUT SQUASH:

2 1.5-lb each butternut squash

2 teaspoons olive oil

1 tablespoon unsalted butter

FOR THE GARLIC MUSHROOMS:

300 Grams baby button mushrooms

2 cloves garlic -- crushed

1/2 lemon -- juiced

2 teaspoons olive oil

salt and black pepper

FOR ACCOMPANIMENT:

Chestnut and Bay Leaf Gravy -- see recipe

4 broccoli (crowns) -- steamed

1 pound new potatoes -- roasted

 

Preheat the oven to 425F. Cut each squash in half lengthwise and scoop out and

discard the seeds. Score a criss-cross pattern across the flesh of the squash

and place, cut-side up, in a large roasting tin. Drizzle (or spray) with olive

oil, dot with butter and season to taste. Cook on the top shelf of the oven for

40 minutes until tender and browned.

 

Meanwhile, place the mushrooms in an ovenproof dish with the garlic, lemon

juice, olive oil and plenty of seasoning. Cook on the shelf below the butternut

squash for the last 15 minutes of cooking.

 

Arrange the butternut squash on serving plates and spoon the mushrooms into the

cavity.

 

For the dish: 216 cals 29% from fat. 8g fat, 6g fiber. (123 PTS: 4). Complete

menu Calories: 934; 19% from fat. 19g fat, 22g fiber. (123 PTS: 18)

 

MODIFICATION: The original recipe indicated three-times the amount of oil and

butter.

 

Description:

" Squash caramelized from roasting. Menu suggested. "

Source:

" BBC Good Food: Vegetarian 2000-02 "

S(Archived by):

" Hanneman May 2000; Tested 2002-12-04 "

T(Cooking):

" 0:40 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1246 Calories; 54g Fat (39.7% calories

from fat); 18g Protein; 165g Carbohydrate; 21g Dietary Fiber; 8mg Cholesterol;

737mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 4 Vegetable; 5 Fruit; 10

Fat.

 

Serving Ideas : MENU: Roasted Butternut Squash with Garlic Mushrooms, Chestnut

and Bay Leaf Gravy, crisp-steamed crowns of broccoli, and roasted baby potatoes

tossed with rock salt

 

NOTES : Hearty main course is the most popular dish on the menu. It's packed

with wonderful flavors and is very substantial. The Chestnut Bay Leaf Gravy

contrasts with the sweet squash. Chef Fiona Cowan and Nigel Hall opened

" Fiction " in London in 1997.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 902360 0