Autumn Squash and Mushroom Roast

Ingredients

4 Tbsp huile d'olive
2 echalotte, finement hachees
2 cups champignons, steemed & halved
poivre
1/2 cup vin blanc
5 cups squash, mixed varieties, in cubes
muscade
2 Tbsp persil, hache
2 Tbsp sauge, hache
2 Tbsp romarin, hache
1/4 noisettes, grossierement hache, roti

Instructions

Heat 2 Tbsp olive oil in saute pan. Add the shallots and saute over medium heat until soft. Stir in the mushrooms and season liberally with pepper. Add the wine and cook over medium heat until the pan is almost dry and the mushrooms are browned. Set aside.

In large bowl, toss and coat the squash chuncks with the remaining 2 tbsp olive oil. Season with white pepper, salt and a light touch of nutmeg. Add the mushrooms,lightly toss and tansfer the mixture to a roasting pan. Tightly cover the pan with foil and bake for about 35' - 350F.

Remove the pan from the oven, discard the foil and stir in the parsley, sage and rosemany. Sprinkle the squash with the choppedand roasted hazelnuts, return to the oven and roast, uncovered for 10'

Oregonian.

Cookbook