Butternut Squash, Mushroom, and Leek Grain Bowl
I’m a big fan of butternut squash, which I love for its rich color and high beta carotene content. Pairing it with roasted mushrooms is among my favorite ways to eat it. Add leeks, your mild onion friend, and that’s about all it takes to complete this simple dish. Squash and mushrooms are friendly and open to approximately 243 interpretations, so have at it and whip up your bliss. Remember to leave out the serving suggestion if you want to rework the basic Butternut Squash, Mushroom, and Leek recipe into a quiche or soup.
Ingredients
- 4 cups cubed butternut squash
- 1 leek, thinly sliced
- ½ pound mushrooms (any kind), sliced
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Serving suggestion
3 cups cooked brown rice
1 cup canned or cooked lentils
Salt and freshly ground black pepper
¼ cup crumbled feta cheese
Toasted pumpkin seeds
Creamy Herb Sauce
Instructions
- 11. Preheat the oven to 425 degrees. Use your hands to toss the butternut squash, leeks, mushrooms, olive oil, salt, and black pepper on a sheet pan and roast for 18 to 22 minutes, or until the squash is soft.
- 22. Mix the lentils together with the rice in a large bowl. Season with salt and black pepper.
- 33. Divide the lentil-rice mixture into four bowls and top with the Butternut Squash, Mushroom, and Leek. Sprinkle on feta cheese and pumpkin seeds, and a little Creamy Herb Sauce, if you’d like.
Easy Ingredient Swaps
↔Quinoa for the rice
↔1 medium yellow onion, chopped, for the leek
↔Any salty cheese for the feta
↔Any toasted nuts for the pumpkin seeds
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