Stuffed Mushroom And Butternut Squash Roast - cooking recipe

Ingredients

1 cup fresh breadcrumbs
1 None green onion, finely chopped
2 tbsp chopped pitted green olives
1 tbsp olive oil
1 clove garlic, crushed
4 large portobello mushrooms, stems removed
4 oz mozzarella cheese, sliced
1 lb butternut squash, skin on, cut into 1/2-inch wedges
2 tbsp olive oil
2 tbsp brown sugar
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp smoked paprika
9 oz vine ripened cherry tomatoes, trimmed into 4 bunches
1 tbsp balsamic vinegar
None None Baby spinach leaves, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper.
For the stuffed mushrooms, combine the breadcrumbs, Parmesan cheese, onion, olives, oil and garlic in a large bowl. Mix well and season to taste. Place the mushrooms in the pan, stem side up, and stuff evenly with the breadcrumb mixture. Top each with a slice of mozzarella cheese.
Toss the butternut squash with 1 tbsp each of the oil and sugar and all of the spices. Season to taste. Arrange in the pan with mushrooms. Bake for 15 mins.
Meanwhile, toss the tomatoes with the remaining 1 tbsp oil and sugar and balsamic vinegar. Season to taste.
Add the tomatoes to the baking dish. Bake for a further 5-10 mins until the butternut squash is tender and the tomatoes begin to collapse. Sprinkle with spinach leaves to serve.