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Roasted Butternut Squash with Mushrooms, Celery, & Onion

Roasted Butternut Squash with Mushrooms, Celery, & Onion

This easy vegan dish gives a taste of fall in every bite. Consider adding a pinch of fall spice before roasting if you enjoy the combination of savory and sweet. Otherwise, make this dish as-is for a hearty and filling lunch.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 168 kcal


  • Baking sheet
  • Parchment paper
  • Large skillet or pan
  • Medium mixing bowl
  • Chef’s knife
  • Paring knife
  • Spoon
  • Vegetable peeler
  • Cutting board
  • Measuring cups
  • Measuring spoons


  • 1 ea medium butternut squash
  • 2 tsp avocado oil
  • 2 ea stalks celery
  • 1 cup mushrooms, sliced or chopped
  • ¼ cup red onion, diced
  • 1 ea clove garlic, diced
  • ½ tbs thyme
  • ½ tps oregano
  • Salt and pepper to taste
  • ¼ - ½ tsp cinnamon, nutmeg, all spice, or other fall spice (optional)


  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  • Using the chef’s knife, cut the butternut squash in half lengthwise. Scrape the seeds and strings out of each half and discard.
    1 ea medium butternut squash
  • Peel the skin off the outside of each half using a vegetable peeler. Cut each half into slices, lay flat and dice.
  • Place the diced butternut squash in a medium sized mixing bowl and with 1 teaspoon of the avocado oil, a pinch of salt, pepper, and, if desired, the other fall spice. Toss to coat evenly.
    1 ea medium butternut squash, 2 tsp avocado oil, Salt and pepper to taste, ½ tbs thyme
  • Place the butternut squash on the parchment lined baking sheet and place the sheet in the oven on the middle rack. Allow the squash to roast for 15 minutes.
  • While the squash is roasting, rinse and wash celery and mushrooms.
  • Cut the celery into thin slices, and chop the mushrooms, and dice the onion.
    2 ea stalks celery, ¼ cup red onion, diced, 1 cup mushrooms, sliced or chopped
  • Place the seasoned skillet on the stove over medium heat, and add the remaining teaspoon of avocado oil.
    2 tsp avocado oil
  • When oil is shimmering, add the vegetables to the skillet and cook until soft and fragrant, about 3 minutes. Stir frequently.
  • Add the garlic and remaining seasoning and stir until fragrant, about 30 seconds.
    1 ea clove garlic, diced, ¼ - ½ tsp cinnamon, nutmeg, all spice, or other fall spice (optional), ½ tps oregano
  • Remove the vegetables mixture from heat, and set aside.
  • Remove the baking sheet from the oven when the15 minutes are over, and add the vegetable mixture. Stir on the baking sheet until mixture is combined.
  • Place the baking sheet back into the oven and cook for an additional 30 minutes, or until butternut squash is soft and edges begin to brown.
  • Serve while warm.


Nutrition Facts:

Calories: 168, Fat: 5g, Carbs: 62g, Protein: 8g
Keyword Lazy Vegan Recipes, Roasted Butternut Squash with Mushrooms, Celery, & Onion, Vegan recipes