Ingredients
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1 medium butternut squash
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3 tbsp olive oil, divided
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2 tsp fresh thyme
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4 medium portabella mushroom caps
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10 oz frozen spinach, thawed
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4 oz onion and chive cream cheese, softened
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1/2 tsp Italian seasoning
Steps
1
Preheat oven to 425°F. Peel, seed, and cut the squash into 1-inch chunks. On a large baking sheet, toss squash with 2 tbsp oil and thyme. Season with salt and pepper. Push to one side of pan.
2
With spoon, scrape and discard gills from the mushroom caps. Brush with remaining 1 tbsp oil and season with salt. Arrange gill-sides up on other side of pan. Place in oven and roast 10 min.
3
Meanwhile, squeeze the spinach very dry and place in a medium bowl, along with the cream cheese, Italian seasoning, salt, and pepper. Stir to combine. Spoon mixture onto par-cooked mushrooms. Stir squash.
4
Continue roasting squash and mushrooms 10 min., until squash and mushrooms are tender.
