healthy-butternut-squash2

One common complaint I hear is that people need more healthy side dishes to accompany their meals. Especially when you are living in the south, it can be hard to escape the overcooked vegetable smothered with a tub of butter (even though I sadly admit, the person who came up with this was the food wizard of their day).

No, even southerners are wising up to the healthy food movement, and I’m finding more options wherever I go, leaving me feeling victorious more often than not. Because while not everyone is taking the vegan lifestyle head on, it’s (thankfully) grown in popularity, a far cry from what it used to be when I started the switch in 2010.

Related: Vegan Buffalo Cauliflower

Anyone who takes the time to ask will find out quickly that people are flocking to plant-based dishes for a myriad of reasons. Health concerns, animal rights and exploitation, and allergies are just a few of the causes that lead us to veggie-based meals.

butternut squash and smoky mushrooms with herbs
There’s a number of reasons why so many people are now incorporating more plant-based recipes into their diet!

No matter what the reason though, I think it’s a very important shift in our collective conscious, and I can only imagine what restaurant menus will look like in 2030: “I’ll have the local asparagus salad with the gluten-free croutons and NON-GMO sweet potato hash, with a recycled glass of alkaline water please…and is all of this fair-trade?”

And that’s just the drive-thru menu.

In the meantime however, I’ll still be searching for new and tasty dishes and sides. Because if there’s one way to show a person that you can enjoy plant-based food, it’s through the power of the side dish.

healthy sides
The side dish has magical powers to transform any non-veg-believer into a devout follower.

One of my favorite things in the world is seeing the look on someones face as they tear away at their plate of vegetables, all the while exclaiming enthusiastically, “OMG this is so GOOD! You mean there’s no eggs or dairy in this!?” Like they are expecting me to turn into Borat any minute and say “NOT!” or “Is a-NICE.”

And yes I really did just make a Borat reference with no shame.

I believe this butternut squash recipe is one of those side dish gems, which is why I’m sharing this today. It’s the perfect sidekick, yet can also magically be transformed into a main by adding a veg pilaf of brown rice- a double whammy of health for the self conscious.

It’s also a great thing to eat in October, because #duh, butternut squash people! Need I say more?

Healthy Side Dish: Baked Butternut Squash with Smoky Mushrooms (Low-Histamine Friendly!)

Ingredients:

Pt. 1, the squash-

Pt. 2, the shrooms-

Directions:

  1. Preheat oven to 350º. Toss butternut squash with olive oil and transfer to a baking sheet lined with parchment paper.
  2. Sprinkle a generous amount of nutritional yeast on top, followed by a dusting of pink salt and pepper.
  3. Bake for 25-30 minutes, until fork tender.
  4. Meanwhile, in a small bowl, mix together garlic, olive oil, maple syrup, and liquid smoke until combined well.
  5. In a large saucepan, add mushrooms, oil mixture, and a sprinkling of pink salt and pepper.
  6. Cook over medium heat, until liquid has been absorbed and mushrooms are slightly browned. (You may turn the heat down to low if this finishes before the squash.)
  7. When squash is ready, add to saucepan and stir.
  8. Add cilantro and parsley, stir to combine.

*If following a strict low-histamine diet, you may want to omit nutritional yeast and/or liquid smoke. Wondering what low-histamine is? You can check it out here.

Baked Butternut Squash with Smoky Mushrooms
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Pt. 1, the squash-
  2. 1 medium butternut squash, peeled and cubed
  3. 1-2 Tbsp olive oil
  4. Nutritional yeast*
  5. Himalayan pink salt and pepper
  6. Pt. 2, the shrooms-
  7. 3 cloves garlic, minced
  8. 2 Tbsp olive oil
  9. 3 Tbsp maple syrup
  10. 2 tsp liquid smoke*
  11. 1 lb portobello mushrooms, sliced
  12. Handful of fresh cilantro and parsley, chopped
  13. Himalayan pink salt and pepper
Instructions
  1. Preheat oven to 350º. Toss butternut squash with olive oil and transfer to a baking sheet lined with parchment paper.
  2. Sprinkle a generous amount of nutritional yeast on top, followed by a dusting of pink salt and pepper.
  3. Bake for 25-30 minutes, until fork tender.
  4. Meanwhile, in a small bowl, mix together garlic, olive oil, maple syrup, and liquid smoke until combined well.
  5. In a large saucepan, add mushrooms, oil mixture, and a sprinkling of pink salt and pepper.
  6. Cook over medium heat, until liquid has been absorbed and mushrooms are slightly browned. (You may turn the heat down to low if this finishes before the squash.)
  7. When squash is ready, add to saucepan and stir.
  8. Add cilantro and parsley, stir to combine.
Notes
  1. *If following a strict low-histamine diet, you may want to omit nutritional yeast and/or liquid smoke.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

What’s your favorite healthy vegan side dish?

randi

Healthy side dish: butternut squash and smoky mushrooms

This post was shared on Healthy Vegan Fridays , I Am Pinnable ,and Urban Naturale.

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13 comments

Reply

Oh how I love butternut squash and can find it a-plenty now. I am always looking for fun, new ways to enjoy it though as we sometimes get a little stuck preparing it the same, old, boring ways.
And you added mushrooms. That really takes things up to a whole new level for me as a mushroom fanatic. I think I could just eat this all on it’s own as a main haha 😉

Reply

YES mushrooms!! I wish I could put mushrooms in everything lol. Hope you get a chance to try this, it’s so good!

Reply

This looks so tasty and I love that it is healthy – thank you so much for stopping by I am Pinnable

Reply

Thanks so much Amber!!

Reply

I am fascinated with anything smoky – and love pumpkin too – love this dish – I could just add a tin of chickpeas and make it tea! Though I fear that restaurants in the future will be synthetic meat probably accompanied by synthetic vegies and everyone will think they are being healthy but I will be much happier if everyone is eating lots of real food

Reply

LOL, who knows what the future food will be like, but I hope that it shifts towards REAL food and not farther into processed mush. Thanks so much for your thoughts, I hope you get a chance to make this soon!

Reply

I am going to keep this recipe for the Fall. It sounds great.

Reply

Thank you Elise! I hope you enjoy it!

Reply

I absolutely love both squash and mushrooms. I am curious why do you add yeast? I have never heard of it .

Reply

Hey Leanna, nutritional yeast is a deactivated yeast that adds a DELICIOUS cheddar flavor to dishes. Many brands of NY are fortified with vitamin B12 too, which is one reason why you see it listed in vegan recipes. I use it in many of my dishes, because it tastes SO GOOD! You can find it at any health food store and in some mainstream grocery stores.

Reply

This sounds so good Randi and Butternut Squash in on Special so I am going to make this 🙂

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