A nice balance between the earthy root vegetables and mushrooms and the spice of the chipotles. This roasted veggie dish makes a nice accompaniment to almost any meat.
1 whole butternut squash – peeled, seeded, and diced into 1/2” pieces
8 oz crimini mushrooms – quartered
3 TBL olive oil
2 whole chipotles – minced into paste
2 TBL sage – chopped
3 cloves garlic – minced
1. Preheat the oven to 400. In a large mixing bowl, combine all the ingredients and toss until evenly mixed.
2. Evenly spread out the vegetables on a baking tray.
3. Bake the vegetables for 20-25 minutes. Stir the vegetables twice during the cooking process.
4. Sprinkled with nice olive oil and serve as a side dish.
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