Though Thanksgiving is in the 2017 rear view mirror, that doesn’t mean the colder weather is. We are still in prime squash season, and this creamy butternut squash-stuffed mushroom recipe will warm your soul…and belly. Whether you are entertaining guests during the Thanksgiving/Christmas interim period, or just want something warm and tasty, this recipe is sure to impress.

Ingredients:
2 cups chopped butternut squash (about 10 oz.)
2 1/2 tablespoons grapeseed oil
1 ounce soft goat cheese
1 tablespoon unsalted butter
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 cup whole-wheat panko
1 teaspoon chopped fresh thyme
24 2-in.-wide cremini mushrooms, stems removed

Steps:
1. Preheat oven to 400°F. Place squash on a rimmed baking sheet; toss with 1 tablespoon oil. Bake until tender, 20 to 25 minutes. Remove squash. Reduce oven temperature to 375°F. Place a wire rack in a large baking sheet.
2. Combine squash, goat cheese, butter, pepper, and 1/4 teaspoon salt in a food processor; process until smooth. Combine panko, thyme, and remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt in a small bowl.
3. Spoon about 2 teaspoons squash mixture into each mushroom cap. Press about 1 teaspoon panko mixture into squash mixture. Place mushrooms in a single layer on rack on baking sheet. Bake until panko is toasted, about 15 minutes.

Recipe courtesy of Health.com