Roasted Delicata Squash with Maitake and Barley Risotto Recipe

Nov 22, 2012 @ 6:25 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 897
Daily Value: 45%
Servings: 4

High-Fiber, Low-Carb

Fat	71g	109%
Saturated	30g	148%
Trans	1g	0%
Carbs	79g	26%
Fiber	16g	63%
Sugars	13g	0%
Protein	22g	43%
Cholesterol	112mg	37%
Sodium	1063mg	44%
Calcium	468mg	47%
Magnesium	168mg	42%
Potassium	1376mg	39%
Iron	5mg	26%
Zinc	4mg	24%
Vitamin A	1961IU	39%
Vitamin C	31mg	52%
Thiamin (B1)	1mg	55%
Riboflavin (B2)	1mg	39%
Niacin (B3)	13mg	66%
Vitamin B6	1mg	31%
Folic Acid (B9)	82µg	21%
Vitamin B12	0µg	6%
Vitamin D	40µg	10%
Vitamin E	6mg	28%
Vitamin K	28µg	36%
Fatty acids, total monounsaturated	27g	0%
Fatty acids, total polyunsaturated	9g	0%

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Roasted Delicata Squash with Maitake and Barley Risotto

MeatlessMonday.com

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."

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
4 sprigs thyme, chopped
2 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.