Creamy Mushroom & Sage Butternut bake
Ingredients
- 1 large butternut peeled and diced
- 150 grams portabellini mushrooms sliced
- 20 grams sage leaves
- 2 tbsp butter
- salt & pepper
- 1 pack cream of mushroom soup
- 250 grams fresh cream
Instructions
- Precook butternut for 5 to 10 minutes.
- Fry mushrooms until brown, add sage and fry for another minute or two. Add the butter and season with salt and pepper. Remove from heat.
- Drain the butternut and place in an ovenproof dish. Add the mushrooms and sage.
- Mix the mushroom soup with the cream, whisk well, then pour over the butternut.
- Bake at 190 C for half an hour or until butternut is soft.
- Serve warm and enjoy!