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
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."

4
Servings
929
Calories Per Serving
Deliver Ingredients

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
  • 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. 

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.

Nutritional Facts

Total Fat
65g
100%
Sugar
13g
N/A
Saturated Fat
25g
100%
Cholesterol
95mg
32%
Protein
21g
42%
Carbs
73g
24%
Vitamin A
344µg
38%
Vitamin B12
0.5µg
7.8%
Vitamin B6
0.6mg
28.4%
Vitamin C
26mg
43%
Vitamin D
40µg
10%
Vitamin E
6mg
29%
Vitamin K
34µg
43%
Calcium
464mg
46%
Fiber
15g
59%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
4mg
24%
Magnesium
152mg
38%
Monounsaturated
28g
N/A
Niacin (B3)
13mg
64%
Phosphorus
529mg
76%
Polyunsaturated
9g
N/A
Potassium
1203mg
34%
Riboflavin (B2)
0.7mg
38.9%
Sodium
1259mg
52%
Sugars, added
9g
N/A
Thiamin (B1)
0.8mg
51.4%
Trans
1g
N/A
Zinc
4mg
24%

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