Roasted Kabocha Squash with Sautéed King Trumpet Mushrooms

Sweet roasted kabocha squash is complemented with meaty King Trumpet mushrooms, balsamic-glazed onions, and a bright herb gremolata. When it comes to a showstopping vegan entrée — look no further than this flavorful plate!

Servings: 6-8

Ingredients

• 1 large Kabocha squash (Two Acorn squash cut into quarters work well, too.)

• ¾ cup extra virgin olive oil, divided

• Kosher salt, to taste

• Black pepper, to taste

• Ground nutmeg, to taste

• 1 bunch flat-leaf parsley and tender stems, roughly chopped (~1 cup)

• 2 tablespoons minced garlic, divided

• 1 tablespoon lemon zest (~1 lemon)

• 4 teaspoons fresh lemon juice

• Pinch red chili flakes (optional)

• 12 ounces RI Mushroom Co. King Trumpet mushrooms (~8 each)

• 4 tablespoons vegetable or grapeseed oil

• 2 cups sliced sweet onion (~1 large onion)

• ¼ cup water

• ¼ cup balsamic vinegar

• 2 teaspoons chopped fresh thyme

• 2 tablespoons brown sugar

Directions

1. Preheat oven to 400 °F. Remove the top and bottom from the Kabocha squash. Slice in half and remove the seeds. Slice into 6 or 8 equal pieces (depending on size), leaving the remaining skin on. Place onto a sheet tray and using ¼ cup of the extra virgin olive oil, brush the inside and outside of each piece. Season liberally with kosher salt, black pepper, and fresh nutmeg.

2. Place cut side down and roast in preheated oven for 20 minutes before flipping squash and roasting on the other side until tender and caramelized, about 15-20 minutes more. Remove from oven and turn the oven off.

3. Meanwhile, prepare the gremolata by placing chopped parsley, minced garlic, lemon zest, lemon juice, remaining ½ cup extra virgin olive oil in the bowl of a food processor. Process together until a sauce forms, and season to taste with salt, pepper, and a pinch of red chili flake (optional). Add more extra virgin olive oil or lemon juice to loosen the consistency, if necessary. Set aside in a small bowl.

4. Slice each RI Mushroom Co. King Trumpet mushroom in half then score lightly in a crisscross pattern down the cut side.

5. Add vegetable oil or grapeseed oil to a large skillet over medium-high heat. Once shimmering, add the mushrooms, scored side down, and cook until browned, about 2-3 minutes. Flip and brown on the other side, about 1 minute more. This can be done in batches to make sure the mushrooms have direct contact with the pan. Place cooked mushrooms onto a small sheet tray and season with salt and fresh cracked pepper, to taste. Place in the cooling oven to stay warm.

6. In the now-empty pan, reduce heat to medium and add sliced onion, and cook, until softened, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.

7. Add water, balsamic vinegar, chopped thyme, and brown sugar, and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Season lightly with salt and pepper.

8. Plate up with a few tablespoons of the herb gremolata swirled at the bottom of the plate. Top with a piece of roasted squash, some balsamic onions, and sautéed mushrooms. Enjoy immediately!

   Chef’s Notes:

   • The gremolata can be prepared without a food processor, just finely chop the parsley and mix it together in a bowl.

   • Feel free to season the sautéed King Trumpet mushrooms with a favorite seasoning blend like Montreal Steak seasoning, Cajun seasoning, etc.