Baked Asparagus and Butternut Squash with Smoked Chanterelles

Cooking time: about 45 minutes
Prep. Time: 15 minutes
Makes: 8 servings



2 medium Butternut Squash (2 pounds) cleaned and cut in 8
1 lb Asparagus, trimmed and cut one  inch long
8 Oz smoked Chanterelles coarsely chopped
1 bunch chopped scallion
2 Oz julienned Sun Dried Tomato
4 chopped garlic cloves
½ cup Olive Oil
2 Spoons Honey
Salt & Pepper
1 Oz chopped parsley
1 Oz finely chopped Ginger
½ glass dry white wine



Place seasoned and oil coated blanched, peeled, cut and cubed pieces in a baking dish in a preheated oven at 350 degrees.
In a large bowl, mix all the ingredients except the wine and the parsley. Season with S& P and let sit 30 minutes or so.
Leave it to bake 30 to 40 minutes.
Remove from the oven and deglaze with the wine. Check seasoning.
Plate the Squash and Chanterelles. Decorate with a pinch of parsley.



Louis Jeandin

Mushrooms All Year

(541) 535-6562 or (541) 973-6595