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Garlic and Sage Roasted Butternut Squash with Lion's Mane Mushroom and New Zealand Spinach Risotto

Cooking Time



Serving Count




  • 1 butternut squash, peeled, seeded, and cubed
  • 1 cup Lion's Mane mushrooms (or chicken, chopped)
  • 1 cup Arborio rice
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • Fresh sage leaves
  • Fresh New Zealand spinach leaves
  • 4 cups vegetable broth
  • Olive oil for roasting and sautéing
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)


  • Preheat your oven to 400°F (200°C).
  • Toss the cubed butternut squash with olive oil, salt, pepper, and a few sage leaves. Roast in the oven until tender and slightly caramelized, about 25-30 minutes.
  • In a separate large skillet, heat olive oil over medium heat.
  • Add the chopped Lion's Mane mushrooms (or chicken) and sauté until they release their moisture and start to brown.
  • Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
  • Stir in Arborio rice and cook for a couple of minutes until it becomes translucent at the edges.
  • Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes).
  • Gently fold in the roasted butternut squash cubes and fresh New Zealand spinach leaves.
  • Serve the risotto garnished with fresh sage leaves and grated Parmesan cheese if desired.

Premium Organic Harvest Box

We're excited to offer our Fresh USDA Organic Mushrooms from Smallhold in Los Angeles, CA.

These Lion’s Mane mushrooms are as intriguing as they are appetizing. Soft and spongy, they can be shredded, pressed into steaks, or thrown into soup like dumplings. They’re also a great substitute for crab or lobster meat, so just add them to your favorite seafood recipe to get your savory shellfish fix.

To reduce packaging waste, mushrooms will come wrapped in paper.