Roasted Butternut Squash, Shallots, and Wild Mushrooms
Roasted Butternut Squash, Shallots, and Wild Mushrooms
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Yield: Serves 6-8 |
Ingredients
1 ea. butternut squash, about 2 or 3 lbs.
12 ea. shallot, peeled
1/2 lb. wild mushrooms, halved or quartered to pieces about 1-in. long
1/4 cup olive oil
Kosher salt and freshly ground pepper
Balsamic vinegar
1/4 cup fresh sage leaves, cut in half lengthwise.
Preparation
Oven Temperature: 490-525 degrees
- Peel the squash and cut into 2-in. chunks.
- Separate the shallots into natural sections. If very large, cut in half.
- In 3 shallow roasting pans, toss each vegetable with olive oil and season with salt and pepper.
- Drizzle a little balsamic vinegar over the shallots.
- Flame Height: 3.6
- Roast each in the center of the oven, stirring occasionally and rotating pan as needed until well colored and tender.
- Squash will take about 15 minutes. Mushrooms will take about 5 minutes. Shallots will take about 12 minutes.
- Add the sage to the squash a minute or two before removing from oven.
- Gently toss all together before serving.
