Prince Edward Island

Squash & Mushroom Salad

Adapted from Molto Gusto by Mario Batali Makes 6 servings

INGREDIENTS: 1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces ½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices 3 large shallots, cut into ¼-inch dice ¼ cup extra-virgin olive oil ½ teaspoon Maldon or other flaky sea salt Coarsely ground black pepper 1 tablespoon truffle oil or extra-virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary ¼ pound cremini mushrooms, trimmed and thinly sliced

DIRECTIONS

1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper.
2. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.
3. Meanwhile, whisk the balsamic vinegar, lemon juice, truffle (or extra-virgin) oil, and rosemary together in a small bowl.
4. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.