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.