1 butternut squash
2 courgettes (zucchini)
1 cup sliced mushrooms
1 tablespoon Spicy Season All (or your favourite spices)
1-2 cup Rocket (Arugula) (optional)
olive oil / vegan butter for frying
Cut the butternut squash and courgettes into bite-size chunks. Heat a nonstick frying pan on a medium heat and add oil or butter.
Fry the butternut squash first as it will take longer to cook. When it starts to become a little soft, add the courgette and mushrooms.
Add the spices of your choice, and fry until all the squash is tender.
Transfer to plate and add rocket around the edge of the plate or on top of the hot veggies.
This is a good quick lunch recipe or you could eat it for dinner as well. I like to use real butter when frying, but any cooking oil or spray would work.
To peal and cut the squash can be challenging, but the taste is worth the effort.
If butternut squash isn't available feel free to use another type that you like.