This vegetarian squash recipe is just heavenly. It combines the world of sweet and savory flavors in the most satisfying way by pairing wild mushrooms, shallots, and fresh herbs with a slightly sweetened kabocha squash and creamy sauce.

Recipe by: Kevin Kathman

INGREDIENTS

SQUASH

  • One 3 1/2-pound kabocha or buttercup squash—halved lengthwise, seeded and cut into 6 wedges
  • Olive oil, for brushing
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 2 tablespoons pure maple syrup
  • 3 thyme sprigs

SAUCE

  • 1/2 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 garlic clove, crushed
  • 2 thyme sprigs

FILLING

  • 3 tablespoons unsalted butter
  • 1 shallot, minced, plus 2 shallots thinly sliced crosswise
  • 1 bay leaf
  • 4 thyme sprigs
  • 2 1/2 cups water
  • Salt and freshly ground pepper
  • 1 1/2 cups quinoa
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound oyster mushrooms, cut into 1-inch chunks
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced
  • 1/3 cup chopped parsley

For full recipe click here.

The featured image is a stock photo meant to represent this dish.