Roasted Butternut Squash with Sautéed Shiitake Mushrooms and Fresh Sage

Makes 4 servings. Per serving: 121 calories, 7 g total fat (1 g saturated fat), 14 g carbohydrate, 2.5 g protein, 2.5 g dietary fiber, 25 mg sodium.


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


  1. Preheat oven to 350 degrees F.
  2. In medium size bowl, toss squash with 1 tablespoon olive oil.
  3. Arrange butternut squash on baking pan. Roast until fork tender, about 25-30 minutes. Set aside.
  4. In large skillet, heat remaining oil over medium-high heat. Add mushrooms, garlic and pinch of salt and sauté 4 minutes. Add sage leaves and continue sautéing 2 minutes. Mix in squash. Continue to sauté another minute. Season to taste with pepper and serve warm garnished with cheese.