Carrot & Sweet Potato “Fries”

Makes 2 servings.

Ingredients:

• 1 medium acorn squash (Australia: baby pumpkin)
• 3/4 tsp./4 ml. plus 1/4 tsp./1 ml. sea salt
• 1/2 tsp./2 ml. fresh ground black pepper
• 6 Tbsp./90 ml. olive oil, plus extra for brushing
• 2 garlic cloves, minced
• 1 large portabella mushroom, chopped
• 1 small onion, chopped
• 2 tsp./5 g. fresh sage, finely chopped
• Pinch red pepper flakes, optional

Directions:

• 1.) Preheat oven to 450°F/250°C.
• 2.) Trim off each end of the squash.
• 3.) Stand the squash upright and halve lengthwise.
• 4.) Scoop out the pulp and the seeds and discard.
• 5.) Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper.
• 6.) Arrange cut sides down on a baking sheet lined with parchment paper.
• 7.) Roast the squash until the flesh is tender and the edges are golden brown, approxi mately 25-35 minutes.
• 8.) Remove from the oven, flip the squash halves over and set aside.
• 9.) While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
• 10.) Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent.
• 11.) Add the mushrooms, sage, 1/4 tsp./1.25 g. salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about 5 minutes.
• 12.) Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

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by Reboot Recipes