Balsamic Mushroom & Squash Skillet

Cast-iron skillet cooking anchors many American weeknight tables with its simple, one-pan ease. Here, butternut squash and cremini mushrooms caramelize with balsamic vinegar, fresh herbs, and a sprinkle of toasted walnuts.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 9g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 1 lb cremini mushrooms
• 1 medium yellow onion
• 4 garlic cloves
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1/2 cup vegetable broth
• 4 cups baby spinach
• 1/3 cup toasted walnuts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan

Instructions

1. 1Preheat a large 12-inch cast-iron or heavy skillet over medium heat and add the olive oil, swirling to coat the bottom evenly until it shimmers.
2. 2Peel the butternut squash, scoop out the seeds, and cut it into 3/4-inch cubes; add the cubes to the hot skillet in a single layer and cook undisturbed for 4 minutes until the bottoms turn golden.
3. 3Stir the squash, then continue cooking another 6 to 8 minutes, tossing occasionally, until the pieces are tender-crisp and lightly caramelized on several sides.
4. 4While the squash cooks, wipe and quarter the mushrooms, thinly slice the onion, and mince the garlic; push the squash to the edges of the skillet.
5. 5Add the mushrooms and onion to the center and sauté 5 to 6 minutes until the mushrooms release their liquid and begin to brown and the onion softens.
6. 6Stir in the garlic, stripped thyme leaves, and chopped rosemary; cook 1 minute until fragrant, then season everything with salt, black pepper, and red pepper flakes.
7. 7Pour in the balsamic vinegar and vegetable broth, scraping up any browned bits from the pan bottom; simmer 3 to 4 minutes until the liquid reduces to a glossy glaze that coats the vegetables.
8. 8Fold in the baby spinach and cook just 1 to 2 minutes until wilted and bright green.
9. 9Remove the skillet from heat, scatter the toasted walnuts and grated Parmesan over the top, and let rest 2 minutes so the cheese softens slightly.
10. 10Taste and adjust seasoning if needed, then spoon straight from the skillet into warm bowls for a weeknight dinner.