Autumn Squash
and
Mushroom Roast
Recipe from David Stowell and George Black, "Veganoplis"
Autumn Squash
and
Mushroom Roast
Recipe from David Stowell and George Black, "Veganoplis"
4 Tbsp extra-virgin olive oil, divided
2 shallots, finely minced
2 cups stemmed and halved crimini or white mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
5 cups of 1-inch chunks of peeled and seeded hard squash
(such as butternut or acorn)
Ground white pepper to taste
Ground nutmeg to taste
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh sage leaves
2 Tbsp chopped fresh rosemary
3/4 cup toasted hazelnuts; coursely chopped
Preheat ove to 350 degrees. Line a roasting pan with parchment paper and set aside.
Heat 2 tablespoons of olive oil in saute pan. Add the shallots and saute over medium heat until soft. Stir in the mushrooms and season liberally with salt and black pepper. Add the wine and cook over medium heat until the pan is almost dry and the mushrooms are browned. Set aside.
In a large bowl, toss and coat the squash chunks with the remaining 2 tbalespoons of olive oil. Season with white pepper, salt and a touch of nutmeg. Add the mushrooms, lightly toss and transfer the mixture to the prepared roasting pan. Tightly cover the pan with foil and bake for about 35 minutes. Remove the pan from the oven, discard the foil and and stir in the parsley, sage and rosemary. Sprinkle the squash with the hazelnuts and return to the oven and roast, uncovered, for 10 minutes.