INGREDIENTS

• One medium (~4 pounds) kabocha or acorn squash
• four tablespoons olive oil, divided
• Salt and pepper, to taste
• One large shallot, thinly sliced
• One tablespoon fresh thyme leaves
• Four cloves garlic, thinly sliced
• 8 ounces small mushrooms (i.e., enoki, beech, maitake)
• ¼ cup chopped Italian parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Cut squash in half, scoop out seeds, and slice into small crescents.
3. Place on prepared baking sheet and drizzle with one tablespoon olive oil and season with salt and pepper.
4. Roast for about 35 minutes or until tender and beginning to brown.
5. Meanwhile, heat two tablespoons of oil over medium heat in a large skillet and add shallots. Cook, frequently stirring, until golden browned.
6. Use a slotted spoon to remove shallots and set aside, leaving oil in the pan.
7. Remove skin from roasted squash and transfer flesh to a medium bowl. Add ¾ of the shallots to the squash and mash roughly with a fork, seasoning with salt and pepper.
8. Add an additional tablespoon of oil to the skillet, heat over medium heat, and add thyme leaves and garlic slices, stirring for a minute before adding mushrooms, separated into small clusters that can lay flat.
9. Let mushrooms cook for a few minutes until golden brown with crispy edges before flipping and cooking until browned on both sides.
10. Remove from heat and season with salt and pepper.
11. Spread mashed squash over a serving platter and top with the mushroom, garlic, and thyme mixture.
12. Top with reserved shallots and parsley and serve.