Recipe: Mashed Squash with Crispy Mushrooms
Last updated: November 18, 2023, at 4:56 p.m. PT
Originally published: November 18, 2023, at 4:56 p.m. PT
- 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
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Cut squash in half, scoop out seeds, and slice into small crescents.
- Place on prepared baking sheet and drizzle with one tablespoon olive oil and season with salt and pepper.
- Roast for about 35 minutes or until tender and beginning to brown.
- Meanwhile, heat two tablespoons of oil over medium heat in a large skillet and add shallots. Cook, frequently stirring, until golden browned.
- Use a slotted spoon to remove shallots and set aside, leaving oil in the pan.
- 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.
- 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.
- Let mushrooms cook for a few minutes until golden brown with crispy edges before flipping and cooking until browned on both sides.
- Remove from heat and season with salt and pepper.
- Spread mashed squash over a serving platter and top with the mushroom, garlic, and thyme mixture.
- Top with reserved shallots and parsley and serve.