Vegetables Recipes - Butternut Squash, Shiitake Mushrooms and Spinach Recipe

Ingredients 

• 1 butternut squash, weighing about 1 1/4 lb

• 5 tablespoons olive oil

• 1/2 teaspoon black peppercorns, coarsely crushed

• 1/2 teaspoon coriander seeds, coarsely crushed

• sea salt

• 2 1/2 cups shiitake mushrooms, thinly sliced

• 2-3 tablespoons stock

• 2 good handfuls of baby spinach, stalks removed

• garlic croutons

• chopped fresh cilantro, to garnish

Serves 4 as a light meal

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Method:

1. Peel and seed the squash. Quarter the rounded part and slice lengthwise into thin crescents, Halve the neck section lengthwise, then slice into thin semicircles.

2. Heat the oil with the peppercorns and coriander seeds in a large skillet over moderate to high heat. Fry the squash slices in a single layer, in batches, turning with tongs until lightly browned.

3. Sprinkle with sea salt. Using a slotted spoon, remove to a large sieve set over a bowl.

4. Fry the mushrooms for 5 minutes, adding some of the oil drained from the squash. Sprinkle with salt and add them to the squash,

5. Return any drained oil to the skillet. Add the stock and bubble down for a few seconds.

6. Arrange the spinach on individual plates. Pile the squash and mushrooms on top, then pour over the pan juices. Scatter over a few croutons (make sure they are warm), then the chopped cilantro. Serve at once.

Note: This is a simple but filling fall dish of contrasting textures and temperatures - warm buttery squash and mushrooms on cool greens, with a crunchy topping.