Roasted Mushroom Salad With Butternut Squash Pearl Onions And Chestnuts Food

ROASTED BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat.
• To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
• Meanwhile, melt the butter in a small skillet or saucepan over low heat. Skim off as much of the foam as you can. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine.
• Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Crank up the heat to 400 degrees F and roast until the squash is sizzling and golden brown around the edges, another 15 minutes or so. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the pine nuts.
• Mix the olive oil with the balsamic in a bowl and sprinkle in a little salt and pepper. Put the salad greens in a serving bowl and toss with half the dressing. Add the squash mixture and lightly toss it in. Serve the extra dressing on the side. Top with additional Parmesan if desired.

PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS

Steps:

• Soak the dried mushrooms in boiling hot water for 30 minutes. Drain and pat dry.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
• Chop the mushrooms. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the water evaporates and the mushrooms are crisp around the edges, about 5 to 8 minutes.
• Add the garlic, shallot, oregano and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
• Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
• Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
• Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

ROASTED MUSHROOM SALAD WITH BUTTERNUT SQUASH, PEARL ONIONS AND CHESTNUTS

Steps:

• Preheat the oven to 400F. Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking. In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned. Reduce the oven temperature to 300?. In a pot of boiling water, blanch and drain the chestnuts. Then toss them in a roasting pan with ½ tablespoon of the remaining olive oil and the remaining rosemary and bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color. Mix the chestnuts with the squash, onions, and mushrooms. Season with salt and pepper. In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad.

LEMONY ROASTED BUTTERNUT SQUASH, MUSHROOMS, BROCCOLI, CARROTS

Steps:

• Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
• Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
• In a large bowl, combine the olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/lemon juice mixture.
• Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
• Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.

ROASTED MUSHROOMS AND PEARL ONIONS

Steps:

• Preheat oven to 425°.
• Line a large rimmed baking sheet with foil.
• On the sheet, toss mushrooms with onions and oil; season with salt and pepper.
• Roast until tender and browned, stirring halfway through, about 30 minutes.