30 minutes
A delightful medley of charred butternut squash and mushrooms, dressed with a fragrant truffle vinaigrette.
Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into 0.5-inch pieces
0 lb
Baby Shiitake Mushroom Caps, left whole or cut into 0.25-inch-thick slices
0 oz
Shallots, cut into 0.25-inch dice
each
to taste
to taste
Canned Sliced Black Truffles In Oil, minced
0 oz
tablespoons
Lemon, juiced
each
Fresh Rosemary, minced
teaspoons
Cremini Mushrooms, trimmed and thinly sliced
0 oz
1. Preheat the Broiler
Start by preheating your broiler.
2. Combine and Season Vegetables
While the broiler is heating up, take your prepared butternut squash, shiitake mushrooms, and shallots and combine them in a large bowl. Drizzle them with a quarter cup of extra virgin olive oil, then season generously with Maldon sea salt and coarsely ground black pepper. Toss everything together until the vegetables are evenly coated.
3. Broil the Vegetables
Spread the vegetable mixture out in a single layer on a large baking sheet. Place the baking sheet under the broiler and let the vegetables cook for about 15 to 20 minutes, stirring occasionally. You’re looking for the butternut squash to become slightly charred and just tender.
4. Prepare the Truffle Vinaigrette
While the vegetables are broiling, mince the canned sliced black truffles finely and be sure to reserve the oil. In a small bowl, whisk together the balsamic vinegar, lemon juice, minced truffles with their oil, and minced fresh rosemary.
5. Combine and Serve
Once the vegetables are done, transfer them to a serving bowl while they are still warm. Scatter the thinly sliced cremini mushrooms over the top. Pour the prepared truffle vinaigrette over the salad and toss everything together to coat the vegetables evenly. Serve the medley warm or at room temperature.
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