Glazed Heirloom Winter Squash with
Wild Mushrooms, Citrus & Smoked Paprika
Chef Elissa Rubin-Mahon
Serves 6
1½ pounds winter squash (Kabota, Delicata, Hubbard, Butternut, etc.) seeded and trimmed, cut into 1-inch pieces
1 - 2 Tbsp olive oil
kosher salt and fresh ground pepper to taste
Glaze, recipe follows
Mushroom topping, recipe follows
Place squash on a baking sheet. TOss and season with salt and pepper. Bake at 375°F until just tender (about 30 minutes). Remove from oven and let cool slightly. While the squash is roasting, make the glaze.
Glaze
1½ tsp unsalted butter
1½ tsp real maple syrup
1/8 tsp smoked paprika or chipotle, or to taste
2 Tbsp fresh orange juice
Place all ingredients in a small heavy saucepan and reduce by one-third.
Spoon or brush about a teaspoon of the glaze to coat each piece of squash. Return to the oven for 15-20 minutes until the pieces are beginning to brown and the squash is very tender. While the squash is finishing make the mushroom topping.
Wild Mushroom Topping
2 tsp unsalted butter
4-6 oz wild mushrooms (black trumpets, chanterelles or hedgehog mushrooms), cleaned and torn or broken into pieces
small pinch smoked paprika
½ tsp real maple syrup
salt to taste
Heat a large sauté pan over medium heat. Add butter and then add mushrooms. Sauté mushrooms until they just begin to brown. Add the maple syrup and smoked paprika and continue to cook until well caramelized and fragrant. Salt to taste. Divide the distribute the mushroom topping over the squash and serve immediately.
