Ingredients
1 small butternut squash (about 1 1/4 lbs) peeled, cut lengthwise in half, seeded and cut into 1/2 inch pieces
8 ounces baby shiitake mushroom caps, left whole, or larger mushroom caps, ut into 1/4 inch thick slices
3 large shallots, cut into 1/4 inch dice
1/4 cup extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
1 ounce canned sliced black truffles in oil or 1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
Juice of one lemon
1 teaspoon minced fresh rosemary
4 ounces cremini mushrooms, trimmed and thinly sliced
Preparation
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. 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.
Meanwhile, mince the truffles, if using (reserve the oil). Whisk the balsamic vinegar, lemon juice, truffles, with their oil (or the 1 tablespoon oil), and rosemary together in a small bowl.
Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.
