Stir-Fried Butternut Squash and Shiitake Mushrooms

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

A simple but filling autumnal dish of contrasting textures and temperatures – warm peppery squash and mushrooms on cool greens, with a crunchy topping.


  • butternut squash 1, weighing about 550 g/1 lb 4


Slice the squash crossways where the straight neck meets the bulbous end. Remove the peel and scoop out the seeds. Slice the rounded part lengthways into quarters, and then into crescents about 5mm/¼in thick. Halve the neck-end lengthways, then slice each half into thin semi-circles.

Heat the olive oil with the coriander seeds in a large frying pan over medium-high heat. Fry the squash