BUTTERNUT SQUASH WITH MUSHROOMS

Ingredients

• 4 cups diced butternut squash – You’re going for ½” pieces. A 2-pound squash should do the trick.
• 8 ounces button mushrooms – stemmed and quartered
• 1 tablespoon olive oil – You can substitute another tablespoon of maple syrup or use spray oil, if you prefer. Just spray after transferring the mixture to the basket.
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 4 cloves fresh garlic
• ¼ cup chopped green onion – green parts only
• ¼ cup dried cranberries

Instructions

1. If you’re baking, preheat the oven to 400° F.
2. In a large bowl, combine the squash and mushrooms. Set aside.
3. Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth.
4. Pour the sauce over the squash mixture, tossing to coat well, then transfer to your air fryer basket. If you’re opting for spray oil, this is when you’d spray to coat. Make sure you’re not using an aerosol sprayer, as this can damage your air fryer basket. Instead, use a manual spritz bottle to spray on the oil.

Air fryer directions

• Cook at 400° F for 20-30 minutes (see note), shaking every 5 minutes, until the squash pieces are browned on the outside and tender on the inside. 

Oven directions

• Spread the squash mixture on a lined baking sheet. Bake for 45-60 minutes, stirring every 10-15 minutes, until the squash is browned on the edges and tender on the inside. Cooking time will vary depending on the size of your squash pieces and how browned you want it.

Assemble the dish

• ▢Toss in the green onion and dried cranberries, and serve.