Serves up with a Truffle Vinaigrette
- 1 small about 1 1/2 lb sugar pumpkin or butternut squash
(if you can’t find fresh pumpkin)
- 2 large shallots, sliced in rings
- 1 pound of meat mushrooms such as portobello,
shiitake, or cremini, de-stemmed tops cut in half, portobello cut in strips
- 1/4 extra virgin olive oil
- s and p to taste
- 1 small truffle (or a bottled one if you can find it - or truffle oil)
- 2 tbsp of a nice balsamic vinegar (at least 15 years old)
- juice of one fresh lemon
- 1 tsp super finely minced fresh rosemary
Combine the pumpkin, shallots, mushroom tops and oil in a bowl and toss to coat. Turn out onto a baking sheet and season with s and p to taste. put baking sheet under the broiler for about 15-20 minutes until pumpkin is slightly charred and cooked through.
You will have to turn the veggies with a spatula a few times during the cooking to help them cook evenly. When veggies cook through transfer them to a bowl.
Then, whisk the balsamic with the fresh lemon juice - if using a canned truffle, mince about 1 oz. and combine with 1 tablespoon of the truffled oil from can. Put both into the dressing. If not, add 1 tbsp olive oil and whisk. Add the rosemary. Whisk that in too and let it all sit for a minute so flavors combine. Toss the dressing in the now warm to room temp broiled veggies.
Plate at this time, a nice portion of roasted veggies on 8 plates. If using a fresh truffle, slice 4 or 5 slices on a truffle slicer over each plated salad or drizzle a small amount of truffle oil last minute over each salad and serve.