a couple years ago at spence farm i tried a shaved raw butternut squash salad that my friend chris pandel was serving. i was hooked. the crunch and natural sweetness of the squash were perfect.
i love taking that sweet crunch and adding earthy roasted mushrooms and our chee for spice. simple with a lot if flavor. great on its own or served alongside roasted meats…, or maybe turkey! it is just about that time!
1/2 lb shiitake mushrooms, stems removed
small butternut squash, peeled and seeded
1 tablespoon sorrel, chiffonade
3 tablespoons The Chi
- toss mushrooms in oil and salt and roast at 350 degrees for 10 minutes. cool and cut in quarters.
- shave butternut squash into ribbons using a peeler. in a mixing bowl add squash and mushrooms.
- toss with The Chi and garnish with sorrel.