Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira from Vedge by Rich Landau and Kate Jacoby

Name: Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira from Vedge by Rich Landau and Kate Jacoby
Total time: 50 min
Ingredients: 1 teaspoon chopped fresh rosemary; ½ cup Madeira; ½ cup Vegetable Stock; 2 teaspoons minced garlic; ½ cup chopped shallots; ½ pound black trumpet mushrooms, wiped clean; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 3 tablespoons olive oil; 4 cups peeled, diced kabocha squash (2 to 3 pounds)

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This is a “first taste of autumn” dish for me. It’s late October, the tomatoes are gone, the eggplants and peppers are dwindling down, and there’s a distinct ni

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Ingredients

1 teaspoon chopped fresh rosemary
½ cup Madeira
½ cup Vegetable Stock
2 teaspoons minced garlic
½ cup chopped shallots
½ pound black trumpet mushrooms, wiped clean
1 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons olive oil
4 cups peeled, diced kabocha squash (2 to 3 pounds)

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