yumyumyummers

roasted portobello mushrooms w/ winter squash & organic spinach

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, spa food, vegan, vegetarian on 01.29.11 at 11:39 am

i heart veggies… especially roasted veggies. light comfort food. (yes, there is such a thing!) the many different varieties of winter squash are fantastic for roasting and are very versatile ingredients. here’s one way to dish up butternut & spaghetti squash with portobello mushrooms…

butternut:
– pre-heat oven to 375F
– cut butternut squash in half, along the vertical. remove peel. chop into bitesize cubes.
(tip: butternut squash rind is typically soft enough to cut without pre-cooking. or, you can get pre-cut butternut squash in the produce section to save time.)
– place butternut squash on lightly-evoo greased baking sheet. drizzle w/ evoo & sprinkle w/ ground black peppercorns.
– bake butternut squash for 40min at 375F

spaghetti squash:
– while the butternut squash starts baking, gently wash spaghetti squash since you’ll be roasting it w/ rind on.
– cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.
(tip: if spaghetti squash is too hard to cut in half, place in bowl with 1/2 cup of water and microwave whole for 5min to soften rind before cutting.)
– gently brush extra-virgin olive oil (evoo) and sprinkle w/ ground nutmeg & ground black peppercorns.
– place spaghetti squash in baking pan (squash side down). bake for remaining 20min at 375F w/ the butternut & mushrooms (see below).
– allow to cool before handling. using a fork, the squash should ‘string’ out nicely just like spaghetti.

‘shroom:
– mix glaze in small bowl: 3 tbsp evoo w/ pinch ground nutmeg & ground black peppercorns.
– 2 roasted portobello mushrooms
(tip: gently cleaned, stem on. you may want to remove very dark gills using a spoon to scrape them off.)
– lightly brush glaze on both sides of mushrooms w/ pastry brush
– place mushrooms (gills side up) in small baking pan uncovered.
– bake for 20min at 375F w/ the squash (see above).

vinaigrette:
– 2 tbsp evoo
– 1 tbsp balsamic vinegar
– dash of ground nutmeg
– dash of ground black peppercorns

food styling:
– place a small bed of organic spinach leaves in soup bowl.
– add mushroom w/ spaghetti squash around stem. top w/ butternut squash cubes.
– drizzle balsamic nutmeg vinaigrette & season w/ ground black peppercorns.


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