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CREAMY ROASTED SQUASH WITH CRISPY MUSHROOMS (VEGAN).

The perfect holiday side dish to please vegetarians, vegans, and omnivores alike: Crispy, thyme-sautéed mushrooms nestle up to a bed of creamy mashed winter squash, infused with caramelized shallots and olive oil.
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Servings 4

Ingredients
  

ROASTED SQUASH MASH

  • 1 medium red kuri, kabocha, butternut, or pumpkin squash (about 4 pounds), about 3 cups mashed
  • 1/4 cup minced shallots
  • 2 tablespoons olive oil
  • 1/4 tsp salt, plus more to taste

CRISPY THYME MUSHROOMS

  • 1 tablespoon olive oil
  • 1 tablespoon thyme leaves
  • 8 ounces fresh mushrooms, like oyster, maitake, beech
  • fresh cracked pepper, to taste

Instructions
 

CREAMY ROASTED SQUASH

  • Preheat the oven to 425º. Line a baking sheet with parchment paper. 
  • Slice squash in half, scoop out seeds, and cut into 2- to 3-inch crescents. Place on the baking sheet and drizzle with olive oil to coat all sides. Sprinkle with sea salt. Roast for 35-45 minutes, until tender and beginning to brown.
  • In a large frying pan, heat 2 tablespoons of olive oil and shallots over medium heat. Sauté, stirring frequently, until the shallots are golden and crispy. Be careful—they'll burn quickly. 
  • Once the shallots are golden, remove from heat. Scoop out the shallots with a spoon and transfer them to a small bowl, leaving the oil in the pan. 
  • Once the squash has roasted and cooled just a bit, scoop out the soft flesh into a bowl and discard the skins (or snack on them, a personal fave). Add 1/4 teaspoon sea salt, and a teaspoon or two of the shallot oil. Mash with a potato masher or fork, until smooth. Stir in most of the crispy shallots and any oil with them, leaving a few to top the dish. Add more salt to taste. Cover and set aside in a warm place.

CRISPY MUSHROOMS

  • Clean and dry mushrooms, and separate them into small clusters that can lie flat in the pan.
  • Add an additional tablespoon of oil to the frying pan, and add the thyme leaves. Turn heat to medium, and let the oil warm for about a minute. Then add the mushrooms in a single layer, and sprinkle with sea salt.
  • Let the mushrooms sautée until beginning to turn golden brown and a bit crisp at the edges, then use tongs or chopsticks to flip—about five minutes on each side. Once both sides are tender, juicy, and crispy brown in spots, remove from heat.
  • To serve, warm the creamy squash if needed, and spread in a thick layer on a plate. Top with the mushrooms, and drizzle any remaining olive oil and thyme on top. Finish with the remaining crispy shallots, a few leaves of fresh thyme, and freshly cracked pepper to taste. Serve immediately—or put in an oven-proof dish, cover with foil, and keep warm in the oven.