Instructions: Preheat the oven to 425F. Cut each squash in half lengthwise and scoop out and discard the seeds. Score a criss-cross pattern across the flesh of the squash and place, cut-side up, in a large roasting tin. Drizzle (or spray) with olive oil, dot with butter and season to taste. Cook on the top shelf of the oven for 40 minutes until tender and browned. Meanwhile, place the mushrooms in an ovenproof dish with the garlic, lemon juice, olive oil and plenty of seasoning. Cook on the shelf below the butternut squash for the last 15 minutes of cooking.

Arrange the butternut squash on serving plates and spoon the mushrooms into the cavity.

For the dish: 216 cals 29% from fat. 8g fat, 6g fiber. (123 PTS: 4). Complete menu Calories: 934; 19% from fat. 19g fat, 22g fiber. (123 PTS: 18)

MODIFICATION: The original recipe indicated three-times the amount of oil and butter.

Serving Ideas : MENU: Roasted Butternut Squash with Garlic Mushrooms, Chestnut and Bay Leaf Gravy, crisp-steamed crowns of broccoli, and roasted baby potatoes tossed with rock salt

Description: "Caramelized from roasting. Menu provided"

T(Cooking):
"0:40"

NOTES : Hearty main course is the most popular dish on the menu. Its packed with wonderful flavors and is very substantial. The Chestnut Bay Leaf Gravy contrasts with the sweet squash. Chef Fiona Cowan and Nigel Hall opened "Fiction" in London in 1997.

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