Roasted Delicata Squash with Mushrooms

Set up the pan and oven

1. Prepare for baking

   • Prepare a small baking sheet.  We use parchment paper (from Costco), you can also use foil.  Either way you won't have to wash the pan after!
   • Preheat the oven to 425 °F.

Food Preparation

1. Get the mushrooms marinating

   • Put the mushrooms in a small mixing bowl.  Maitaki usually come in a big clump, first cut off the "roots" and then break into pieces the size of two fingers.  It doesn't have to be accurate.
   • Make a marinade to your taste.  Start with a mixture of 2T olive oil, 1T roasted sesame oil, 2T red wine or vegetable broth, and 1T soy sauce or Worcestershire sauce.  Depending on how much the mushrooms soak up, you can splash more on.  More wine (or broth) is better than more soy sauce, you don't want it to get too salty.  White wine or saki also works for the acidity.
   • Stir the mushrooms in the marinade and let soak for at least 10 minutes.

   

1. Clean and halve the squash

   • Wash the outside of the squash - we eat the skin after roasting, but that's a personal choice.
   • CAREFULLY cut the squash in half, longwise.  It's easier to trim each end first, to make it flat and cut off the stem.  Then you can stand the squash on end and cut down the long way.
   • Using a regular tablespoon or teaspoon, scoop the seeds out and scrape all the soft bits out.
   • Place face up on the baking sheet

1. Season and arrange on the pan

   • Pour 1-2T of olive oil in the middle of each half of the squash.
   • Take a generous pinch of salt and sprinkle a half, then do the other one.  You'll work it in later, just put it in the oil.
   • Optional: grind black pepper to taste
   • Using your hands, rub the oil/salt/pepper into the flesh of the squash and also around the outside skin.  Make sure all parts have oil and salt.
   • Place face down on the backing sheet, with space in the middle.

    

   • While your hands are dirty, take the mushrooms from the bowl and arrange them evenly inbetween the squash halves.  You can spoon a little of the marinade over the mushrooms.
   

1. Roast in the oven

   Roast in oven at 425 °F for 25 minutes.  The outside of the squash should have brown spots from roasting, and the mushroom should be dark but not burnt (too much)

   

2. Plate

   • Put each squash half face-up on the plate.  Put half of the mushrooms inside each squash.
   • Enjoy!  Remember, try eating the squash skin - make sure you remembered the salt!