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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by preheating your oven to 200°C (400°F). Peel and dice the butternut squash into 1-inch cubes. Wash the fingerling potatoes and cut them in half lengthwise. Clean the king trumpet mushrooms and slice them into thick pieces. Mince the garlic cloves and chop the sage leaves.
- 2
Toss the Vegetables
In a large mixing bowl, combine the butternut squash, fingerling potatoes, king trumpet mushrooms, minced garlic, and chopped sage. Drizzle with olive oil, sprinkle with salt and black pepper, and toss everything together until well coated.
- 3
Roast the Vegetables
Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
- 4
Serve
Once roasted, remove from the oven and let cool for a few minutes. Serve warm as a delicious side dish or a vegetarian main course.
