35 minutes
A delicious and hearty medley of butternut squash, mushrooms, shallots, and black truffles, perfect for capturing the essence of autumn.
Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces
0 lb
Baby Shiitake Mushroom Caps, left whole or cut into ¼-inch-thick slices
0 oz
Large Shallots, cut into ¼-inch dice
each
to taste
to taste
Canned Sliced Black Truffles In Oil
0 oz
tablespoons
Lemon, juiced
each
Minced Fresh Rosemary
teaspoons
Cremini Mushrooms, trimmed and thinly sliced
0 oz
1. Preheat the Broiler and Prepare Vegetables
First, preheat your broiler to ensure it's hot and ready when you need it. While the broiler warms up, take a large bowl and combine the butternut squash, shiitake mushrooms, and shallots. Drizzle the mixture with the olive oil, and season generously with Maldon salt and coarsely ground black pepper. Toss everything together until the vegetables are evenly coated and glistening with oil.
2. Roast the Vegetables
Next, spread the vegetable mixture in a single layer on a large baking sheet. Place the sheet under the broiler, letting the vegetables roast for about 15 to 20 minutes. Stir occasionally to ensure they cook evenly on all sides. You'll know they're done when the squash is tender and slightly charred.
3. Prepare the Vinaigrette
Once the vegetables are roasted, transfer them to a serving bowl. In a small bowl, mince the black truffles if using, and whisk them together with their oil, balsamic vinegar, lemon juice, and minced rosemary. This emulsification creates a cohesive vinaigrette that will tie the flavors of the dish together seamlessly.
4. Combine and Serve
Scatter the thinly sliced cremini mushrooms over the warm salad. Pour the prepared vinaigrette over the top and toss everything gently to ensure that the vegetables are evenly coated with the dressing. Serve the butternut squash and mushroom medley warm or at room temperature, allowing the flavors to meld beautifully.
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