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

MeatlessMonday.com

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."

Notes

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. 

Ingredients

  • 8  Cups  maitake mushrooms
  • One 2-pound delicata squash
  • 2  Tablespoons  honey
  • 2  Tablespoons  olive oil
  • Salt, to taste
  • 1  Cup  barley
  • 2-4 ounces canola oil
  • sprigs thyme, chopped
  • cloves garlic, chopped
  • 1/2  Cup  unsalted butter
  • 1/2  Cup  crème fraîche
  • 1  Cup  finely grated Parmesan, plus more for serving
  • 1  Teaspoon  parsley, chopped
  • 1  Teaspoon  tarragon, chopped
  • 1  Teaspoon  chives, chopped
  • 1  Teaspoon  chervil, chopped

Directions

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. 

Nutritional Facts

Total Fat
24g
34%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
2mg
1%
Carbohydrate, by difference
47g
36%
Protein
13g
28%
Vitamin A, RAE
12µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
108mg
11%
Choline, total
221mg
52%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
109µg
27%
Iron, Fe
3mg
17%
Magnesium, Mg
104mg
33%
Niacin
27mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
419mg
60%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
263mg
18%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
113µg
100%
Water
456g
17%
Zinc, Zn
4mg
50%

Delicata Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Delicata Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.