Butternut Squash, Shiitake Mushrooms
and Roast Hazelnuts
Yield: 6 lbs squash raw or 6 cups of cooked product
| INGREDIENTS |
AMOUNTS |
| Butternut squash |
3 (2 lb) |
| Kosher salt |
2 tablespoon |
| Fresh milled black pepper |
½ tablespoon |
| Garam masala |
2 heaping tablespoons |
| Olive oil |
¼ cup |
| Butter |
½ cup |
| Shallots minced fine |
3 tablespoons |
| Garlic minced fine |
1 tablespoon |
| Shiitake mushroom stems removed and sliced |
2 cups |
| Sherry |
½ cup |
| Honey |
½ tablespoon |
| Salt |
to taste |
| Pepper |
to taste |
| Hazelnuts roasted and crushed |
2 tablespoons |
| Fresh chives chopped fine |
1 tablespoon |
Method:
- Peel squash and remove seeds. Dice squash into cubes. Season squash cubes with kosher salt, black pepper, garam masala and olive oil. Place mixture on a sheet pan lined with parchment paper and roast at 350 degrees until tender but not mushy.
- Place ½ cup of butter into a large skillet and place over medium heat. Add minced shallots, minced garlic to the pan. When butter has melted add shiitake mushrooms, roast butternut squash. Saute the mixture together until mushrooms have softened. Add sherry and cook out alcohol. Toss together honey and salt and pepper. Mix in crushed roasted hazelnuts. Place mixture in serving vessel and garnish with chopped chives.
Back to the Recipes
