Butternut squash and mushroom bake

Based on this recipe.
Preheat oven to 425F. In a baking tray, toss cubed squash with just enough olive oil to coat, and season with salt. You can also mix in some diced carrot for variety. Bake for 10 minutes.
Clean and dry the mushrooms and cut into halves or large pieces if necessary. Take out the baking tray and toss or flip the squash to make sure nothing is sticking. Add the mushrooms to the side of the tray, seasoning with a bit of salt and adding a bit more oil if necessary. Bake for another 10 minutes.
After 10 minutes, remove the tray to toss and check. Season with thyme or other herbs to taste; then return to the oven for a few more minutes or until done.
Finish with grated parmesan cheese and black pepper. Serve with brown rice, pasta, or a slightly wilted warm kale salad; or with pan-fried browned butter beans for added protein.


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