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Oven Roasted Squash and Mushrooms

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I made these oven roasted squash and mushrooms for mother’s day dinner. This year mother’s day happened to also be my hubby’s 40th birthday. So I decided to do a dinner for him and invite my mom over too. To celebrate, I planned a dinner with food that my husband and mother liked along with something I would like. The meal consisted of bacon wrapped filet minon and creamy garlic and herb mashed potatoes for my hubby. For my mom, I had fresh fruit along with a creamy coconut fruit dip (recipe to come). The recipe is one we had at a baby shower before and my mom loved it.

Today’s oven roasted squash and mushrooms recipe is my portion of the meal. I wanted some roasted veggies and this is what a came up with. They were so good and just what I wanted. I love it when simple ingredinets can make such a tasty dish. I seriously could just eat this. In fact, I purchased all of the ingredients to cook up a batch for tomorrow and enjoy for a couple of my lunches this week. To finish off our mother’s day/birthday meal, I served something that we all love – eclair pie.  It was a great day with a delicious meal.

Oven Roasted Squash and Musrooms | realmomkitchen.com

Oven Roasted Squash and Mushrooms | realmomkitchen.com

Oven Roasted Squash and Musrooms | realmomkitchen.com

Oven Roasted Squash and Mushrooms

Real Mom Kitchen

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Ingredients
  

  • 2 medium zucchini cut into 1 inch pieces
  • 2 medium summer squash cut into 1 inch pieces
  • ½ medium onion diced
  • ½ red pepper diced
  • 1 8 oz pkg whole mushrooms, cut in half
  • olive oil
  • salt and pepper

Instructions
 

  • Preheat oven to 425 degrees.
  • Place vegetables on a large rimmed baking sheet.
  • Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
  • Toss the vegetables to coat evenly with the oil. Be sure they are all coated.
  • Bake at 425 until tender for about 20 minutes. Stir halfway through cooking. Serves 6.
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Recipe adapted from Add a Pinch.

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