35 minutes
A delightful and versatile salad made with roasted butternut squash, mushrooms, and a tangy balsamic-lemon vinaigrette.
Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces
0 lb
Baby Shiitake Mushroom Caps, left whole, or larger mushroom caps, cut into ¼-inch-thick slices
0 oz
Shallots, cut into ¼-inch dice
each
to taste
Black Pepper, coarsely ground
to taste
Canned Sliced Black Truffles In Oil
0 oz
tablespoons
Lemon, juiced
each
Fresh Rosemary, minced
teaspoons
Cremini Mushrooms, trimmed and thinly sliced
0 oz
1. Preheat Broiler
Start by preheating your broiler. This step ensures that your vegetables will cook evenly and develop a lovely char.
2. Prepare Vegetables
In a large bowl, combine the butternut squash, shiitake mushrooms, and shallots. Drizzle with ¼ cup of extra virgin olive oil and toss until everything is well coated. Season generously with Maldon sea salt and coarsely ground black pepper.
3. Broil Vegetables
Spread the vegetable mixture evenly on a baking sheet. Broil for 15 to 20 minutes, making sure to stir occasionally. This will help the vegetables caramelize and become tender, with a slight char that adds depth of flavor. Once the vegetables are slightly charred and just tender, transfer them to a serving bowl.
4. Prepare Vinaigrette
If you're using canned sliced black truffles, mince them finely and reserve their oil. If not, you can simply use an additional tablespoon of extra virgin olive oil. In a small bowl, whisk together the balsamic vinegar, lemon juice, minced truffles with their oil (or the additional tablespoon of olive oil), and the minced fresh rosemary.
5. Assemble Salad
Scatter the thinly sliced cremini mushrooms over the warm salad. Pour the prepared vinaigrette over the top and gently toss to coat everything evenly. You can serve this delightful medley warm or at room temperature, making it a versatile dish for any occasion.
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