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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.

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.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.