Kabocha Squash with Arugula, Mushrooms and Parmesan
Kabocha Squash with Arugula, Mushrooms and Parmesan Recipe adapted from Ruffage: A Practical Guide to Vegetables by Abra Berens Ingredients 6 oz.
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Cooking tools:
- Grater
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Stove
- Spoon
Ingredients
- 6 oz. mushrooms, sliced thin and sautéed.
- 1 kabocha squash, peeled cut in half and cut into large moon shaped pieces
- 4 oz arugula
- olive oil
- salt
- pepper
- 2 oz parmesan, grated or peeled
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