Roasted Delicata Squash with Maitake and Barley Risotto

Roasted Delicata Squash with Maitake and Barley Risotto
Staff Writer
Roasted Delicata Squash with Maitake and Barley Risotto

Roasted Delicata Squash with Maitake and Barley Risotto

Chef John Fraser of Dovetail Restaurant located in New York City offers the following tips for this recipe. "Make sure the mushrooms are brushed rather than washed. Use a pastry brush or damp towel until they are clean to the eye. Make sure that the oil begins to smoke before adding the maitakes to the pan. This will ensure a crunchy texture." For the squash, he says, "Make sure to cook the squash until the skin is al dente. It will continue to cook as it cools upon taking it out of the oven."


Note: You can make and cook everything earlier in the day. Just make sure not to add dairy or herbs to the barley risotto until you reheat it. 


Preheat the oven to 350 degrees.

Clean the mushrooms well using a pastry brush or damp towel. Cut into 4 large pieces. If you can only find small maitakes, leave pieces as large as possible. Set aside.

Slice the delicata squash crosswise into 1-inch-thick rings. Remove the seeds. Toss in a large bowl with honey and olive oil, and season with salt, to taste. Lay flat on a baking sheet and cook for 20 minutes. The squash should be tender, but not mushy. Set aside, but do not remove from the pan.

Cook the barley according to the package directions. Drain and set aside any excess water. Keep the barley warm.

Heat a large ovenproof sauté pan over high heat. Add ¼-inch canola oil. As soon as the oil starts to smoke, carefully place the mushrooms in the pan. Do not move. Reduce the heat to medium-high. Once the mushrooms become brown on one side, drain the oil and flip the mushrooms over. Add the thyme, garlic, and half of the butter to the pan. Put in the oven for 5 minutes. (If your mushrooms are in small pieces, it may take less time.)

Meanwhile, place the pan of squash back in the oven to warm. Reheat the barley with the crème fraîche, remaining butter, and Parmesan. Add the reserved cooking water if the barley is too thick. Add the chopped herbs. Season with salt, to taste.

Remove the mushrooms from the oven and lay on a paper towel. Season with salt, to taste. To assemble, place 2 slices of delicata squash on each plate. Spoon the barley risotto onto the squash rings. Add the mushrooms and additional Parmesan on top. 


Calories per serving:

576 kcal

Daily value:



  • Carbohydrate, by difference 58 g
  • Protein 28 g
  • Total lipid (fat) 30 g
  • Vitamin A, IU 927 IU
  • Vitamin A, RAE 203 µg
  • Vitamin B-12 2 µg
  • Vitamin B-12, added 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 4516 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 9 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 7 g
  • Aspartic acid 2 g
  • Calcium, Ca 453 mg
  • Campesterol 8 mg
  • Carotene, alpha 30 µg
  • Carotene, beta 157 µg
  • Cholesterol 45 mg
  • Choline, total 229 mg
  • Copper, Cu 2 mg
  • Cryptoxanthin, beta 17 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 11 g
  • Fiber, total dietary 13 g
  • Folate, DFE 191 µg
  • Folate, food 108 µg
  • Folate, total 157 µg
  • Folic acid 49 µg
  • Glucose (dextrose) 7 g
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 6 mg
  • Isoleucine 1 g
  • Lactose 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 67 µg
  • Lycopene 179 µg
  • Lysine 2 g
  • Magnesium, Mg 118 mg
  • Methionine 1 g
  • Niacin 29 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 748 mg
  • Potassium, K 1103 mg
  • Proline 2 g
  • Retinol 188 µg
  • Riboflavin 1 mg
  • Selenium, Se 30 µg
  • Serine 1 g
  • Sodium, Na 1245 mg
  • Starch 6 g
  • Sucrose 2 g
  • Sugars, total 13 g
  • Thiamin 1 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 2 g
  • Vitamin D (D2 + D3) 113 µg
  • Vitamin D2 (ergocalciferol) 112 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 422 g
  • Zinc, Zn 7 mg
Powered by USDA