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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
You can’t go wrong pairing mushrooms with just about anything. But the best part of this recipe is that you can leave the skin on the squash, saving you prep time. And the best best part is how stunning this dish presents when served.
4 tablespoons Gefen Olive Oil, divided
3 small delicata squash
6 ounces oyster mushrooms
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 bunch parsley, leaves only, cleaned and chopped
salt, to taste
freshly ground Gefen Black Pepper, to taste
Cut the squash lengthwise, scoop out the seeds, and slice into quarter-inch slices.
Pour two tablespoons of the olive oil into a large frying pan and heat over medium heat. Sprinkle the squash with salt and lay it in the pan in one layer (you may need to do it in two batches). Cook the squash until browned on both sides, remove it from the pan, and set aside.
Add the remaining two tablespoons of the olive oil to the pan. Lay the mushrooms in the pan in a single layer, sprinkle with salt and cook until browned on both sides. Add the garlic and cook until fragrant, about 30 seconds. Remove the mushrooms from the pan.
To serve, lay the mushrooms and squash on a plate and sprinkle with fresh parsley and freshly ground black pepper.
Reprinted with permission from Batsheva Kanter at www.kitchencoup.com.
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