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    Charred Butternut Squash and Mushroom Medley with Truffle Vinaigrette

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    Pixicook editorial team
    clock-icon30 minutes

    A delightful medley of charred butternut squash and mushrooms, dressed with a fragrant truffle vinaigrette.

    Easy
    Intermediate
    High Fiber

    Ingredients for Charred Butternut Squash and Mushroom Medley with Truffle Vinaigrette

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into 0.5-inch pieces

    0 lb

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    Baby Shiitake Mushroom Caps, left whole or cut into 0.25-inch-thick slices

    0 oz

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    Shallots, cut into 0.25-inch dice

    each

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    Extra Virgin Olive Oil

    cups

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    Maldon Sea Salt

    to taste

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    Coarsely Ground Black Pepper

    to taste

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    Canned Sliced Black Truffles In Oil, minced

    0 oz

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    Balsamic vinegar

    tablespoons

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    Lemon, juiced

    each

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    Fresh Rosemary, minced

    teaspoons

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    Cremini Mushrooms, trimmed and thinly sliced

    0 oz

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