Sunday, December 23, 2012

Marinated Mushrooms and Squash

This recipe is mostly a make ahead recipe. A blessing on those crazy cooking times, like now. But it's also great as long as squash is in season.

Marinated Mushrooms and Squash

2 cups Meyer Lemon Olive Oil,
     or 1 cup Meyer Lemon Olive Oil, and 1 cup Varietal Oil
6 garlic cloves
1 lb mushrooms
2 tsp salt
Pinch of black pepper
1 acorn squash
Traditional Balsamic for drizzling

Heat your oven to 400degrees. Cut the acorn squash in half and scoop out the seeds. Brush the insides with a tablespoon or two of olive oil, sprinkle with black pepper and score the insides in a diamond pattern. Roast in a pan for 1 hour. Make sure the pan has 1/4 inch of water in the bottom so the skin doesn't burn.

Once the squash is cool, scoop out the flesh. Toss squash, mushrooms and seasonings together in a large dish and let it marinate at least 6 hrs or overnight.

Heat your oven to 350degrees. Bring the mushroom squash mixture to room temperature before baking. Bake 5 minutes. Drizzle with Traditional Balsamic and return to the oven to bake for another 5-10 minutes.

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