Photo by Brandon Matzek
15 Servings or 30 Appetizers
An E4H appetizer with contrasting textures and flavors. Sweet and creamy butternut squash is paired with savory mushroom caps, and herbed walnuts add crunch to this gluten-free dish.
Ingredients:
Roasted Mushrooms (yields about 30 mushrooms)
1 lb crimini mushrooms
1 Tbs tamari
2 Tbs tea seed oil
Roasted Butternut Squash Filling
3/4 lbs butternut squash peeled and cut into 1-inch cubes
3 pinches nutmeg, freshly grated
1 1/2 Tbs olive oil, more as needed
1/4 cup vegetable stock or water
2 tsp minced fresh sage
salt, to taste
lemon, to taste
Sage Walnut Breadcrumbs
1/4 cup walnuts
1 Tbs minced sage, or to taste
salt, to taste
Method:
Mushrooms:
1. Preheat the oven to 375 F.
2. Destem mushrooms and wipe the tops with a moist paper towel.
3. Toss the mushrooms with tamari and oil. Place on parchment-lined baking sheets, gill side up.
4. Roast gill side up for 20 minutes. Flip mushrooms and roast another 10 minutes, or until lightly browned.
Squash:
1. Preheat oven to 375 F.
2. Place the squash on parchment-lined baking sheets and roast for about 30 minutes, or until tender. Let cool to room temperature. Remove skin.
3. Place the roasted squash in a food processor with the nutmeg and olive oil. Puree, adding vegetable stock or water as needed to get a thick paste.
4. Fold in minced sage. Taste and adjust with salt and lemon.
5. Place in a piping bag or squeeze bottle.
Sage Walnut Breadcrumbs
1. Lightly toast walnuts, either in a 350 F oven or in a pan.
2. Finely chop the walnuts, either by hand or pulsed in a food processor.
3. Add minced sage and salt to taste.
Plating and Serving:
1.Pipe butternut squash filling into mushroom caps.
2. Sprinkle with sage breadcrumbs.
3. Place in a hotel pan in a 300 F oven for 20 minutes, or until warmed through.
4. Place the hotel pan in a warming tray on the service table to keep warm.