Rosemary Roasted Squash And SautÉed Mushroom Salad Food

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
• While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
• Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

SAUTEED ROSEMARY MUSHROOMS

Steps:

• Heat in a medium skillet olive oil and butter on medium heat.
• Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
• Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
• Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
• Remove rosemary twigs and serve as a side dish.
• Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

SQUASH WITH MUSHROOMS

Steps:

• Rinse, trim and cut the zucchini into 1/4-inch cubes.
• In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
• Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
• Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
• Remove the cooked mushrooms from the heat and add to the squash mixture.
• Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
• Serve wrapped in warm corn tortillas.

ROSEMARY ROASTED SQUASH AND SAUTÉED MUSHROOM SALAD

Steps:

• Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender. While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons. Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates. Peel the mushrooms and chop them into bite-sized slices, sauté them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate. In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too. Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,