Now that the temperature is starting to cool, my tastes turn toward more cold weather recipes. This acorn squash and shitake mushroom salad is a perfect dinner side dish that can be prepared in advance. It could also work as a light entrée with the addition of grilled chicken.
INGREDIENTS:
1 ea acorn squash, medium **it is not necessary to peel squash
2 C cremini, shitake or oyster mushrooms, sliced
4 T extra virgin olive oil
1 ea garlic clove, minced
2 T white balsamic vinegar
1 T fresh thyme, minced
1 ea orange, zest and juice
2 C grape tomatoes, halved
1 C goat cheese, crumbled
3 T fresh chives, chopped
Pinch cayenne pepper
Salt and pepper to taste
METHOD:
Preheat oven to 400 degrees. Remove both ends of the squash and cut in half lengthwise. Remove seeds. Cut crosswise into 1/2 “ thick slices. Transfer to parchment lined baking sheet. Add sliced mushrooms and minced garlic. Drizzle with olive oil, vinegar, orange juice and zest and thyme. Toss to coat. Season with salt and pepper. Roast for 30-35 minutes, turning squash halfway through, until tender, golden brown and caramelized on the edges. Remove from oven and allow to cool to room temperature.
Toss cooled squash with sliced grape tomatoes, minced chives and cayenne. Place in serving dish and crumble goat cheese on top.
Serves 4-6
