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...
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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
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