Go Back
Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

Roasted Butternut Squash & Cremini Mushrooms


  • 1 butternut squash (about 6 cups) peeled and cut into 1-inch cubes
  • 16 ounces cremini mushrooms cleaned, stems removed and quartered
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning (basil, thyme and oregano)
  • salt and pepper, to taste


  1. Toss the squash, mushrooms and garlic with the olive oil and herbs.

  2. Split onto two baking sheets.

  3. Bake at 350 degrees for 25-30 minutes until the squash is fork tender.