Roasted Delicata Squash With Late Summer Mushrooms

December 07, 2021

1 medium sized delicata squash
1/4 lb (113g) oyster mushrooms
1/4 lb (113g) hen of the woods mushrooms
1/4 lb (113g) king trumpet mushrooms
2 cloves garlic, finely chopped
2 cloves garlic, whole
1 small white onion, finely chopped
1 shallot, finely chopped
1 shallot, finely sliced
1tsp fresh grated ginger
2 tbsp Lindera Farms Wild Mushroom Vinegar
2 tbsp Lindera Farms Black Trumpet Soy Sauce
salt, to taste
butter
thyme

Preheat oven to 375F.
Cut the delicata squash in half, removing the seeds from each half.
Season with salt, pepper, and olive oil and place on an aluminum foil wrapped baking sheet, with one clove of garlic and several sprigs of thyme in each cavity.
Place flesh-side down in the oven to cook, roughly 15-20 minutes depending on the size of the squash.
In a pan, take canola oil and butter and heat until the butter solids have lightly browned.
Add in the mushrooms in small batches, seasoning each batch, to cook until browned, even lightly crispy.
Remove and replace with the chopped onion, garlic, and shallot and allow to sweat until translucent.
Add in the ginger, vinegar, and soy sauce and remove from the pan.
Add to the mushrooms and toss until evenly coated.
Take the shallot slices and place in a small bowl, mixing with the vinegar, soy sauce, and salt to taste. Allow to macerate for roughly 15-20 minutes at room temperature, until softened.
Remove the squash and add the mushroom mixture to each squash half.
Garnish with the pickled shallot, thyme leaves, and some of the shallot pickling liquid.