Okay, I can’t help myself: this is more of a “recipe” than a recipe. I had to use the quota marks! That’s because this is more of a serving suggestion than an actual recipe. I’m going to do my best to make this look and feel like an actual recipe, but it’s hard to do that when there are only a couple ingredients involved.
The first ingredient is delicata squash. Delicata is a kind of winter squash and it is absolutely amazing. They are relatively small and easy to work with and taste great. They’re in stores and farmers markets now, so make sure to pick some up soon if you’ve never tried one.
The second ingredient is our very own mushroom butter. If you’re near the Twin Cities you can find our mushroom butters (and spreads!) either at the farmers market or at The Wedge Co-op. I chose our smoked shiitake butter for this. Jeremy starts with our shiitake and smokes them in a smoker. Then he cooks those up with shallots and herbs, adds butter and mixes it all up creating a fabulous smokey, mushroomy, herby butter.
That’s pretty much it. So here is an official looking “recipe.” This dish is a great side to add to the rest of your dinner.
Delicata Squash and CTHM Mushroom Butter
Delicata squash (however many you need for your meal) Jar of CTHM Smoked Shiitake Mushroom Butter a little butter or olive oil
Clean the squash in case there is any dirt still on it. Slice the squash in half and scrape out the seeds and guts. You can compost the insides, feed them to your chickens, or save the seeds and toast them just like pumpkin seeds.
Spread a little bit of butter or olive oil on the squash. This just helps it not dry out while cooking and adds to the tasty flavor. Place the halves on a baking sheet.
Bake in the oven at 350 degrees for 40 minutes. After 40 minutes check to see if the squash is done. It will be quite soft and creamy when done. If they aren’t done, check every 10 minutes or so until they’re done.
Scoop a dollop of Mushroom Butter into the hot squash and enjoy!