Stir-Fried Butternut Squash and Shiitake Mushrooms

Name: Stir-Fried Butternut Squash and Shiitake Mushrooms
Yield: Serves 4 as a starter or 2 as a light meal
Ingredients: baby spinach 2 good handfuls, stalks removed; chicken or vegetable stock 4 tbsp; butternut squash 1, weighing about 550 g/1 lb 4 oz; shiitake mushrooms 200 g/7 oz, thinly sliced; black peppercorns 1 tsp, coarsely crushed; coriander seeds ½ tsp, coarsely crushed; sea salt flakes to taste; olive oil 5 tbsp; garlic croûtons to garnish

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Pepper

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.

Ingredients

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

Main course
Starter
Vegan
Spicy

Method

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