Winter Squash, Mushrooms and Arugula with Parmesan

This dish hovers between stir-fry and salad -- both light and wholesomely satisfying. Chef Abra Berens cooks squash and mushrooms in a skillet, developing great caramelization in minutes. The recipe comes from her book Ruffage: A Practical Guide to Vegetables.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
6
Yield:
6 cups
Nutrition Info
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Ingredients

Directions

  • In an extra-large skillet, heat a glug (2 to 3 tablespoons) of oil over medium-high heat until starting to smoke. Add mushrooms in a single layer and season with salt and pepper. Cook until brown and crisp, turning once, about 4 minutes.

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  • Transfer mushrooms to a large bowl. Reduce heat to medium. Add 1 tablespoon oil to the skillet. Add half of the squash in a single layer and season with salt and pepper. Cook, turning onced, until browned and tender, 10 to 12 minutes. (Reduce heat to medium-low if the squash browns too quickly.) Transfer squash to bowl with mushrooms. Repeat with remaining squash and 1 tablespoon oil.

  • Add arugula and the remaining 2 tablespoons oil to mushrooms and squash in bowl; toss lightly to coat. Garnish with cheese.

*PREP TIP

You can substitute acorn squash for the delicata squash. You may want to remove the skin--it is edible but tougher than delicata's. For easy peeling, cut acorn squash into wedges along its grooves, then use a vegetable peeler to remove skin.

Nutrition Facts

Per Serving:
238 calories; fat 18g; cholesterol 6mg; saturated fat 4g; carbohydrates 18g; mono fat 12g; poly fat 2g; sugars 6g; protein 6g; vitamin a 298.8IU; vitamin c 7.4mg; riboflavin 0.2mg; niacin equivalents 1.1mg; folate 14.7mcg; vitamin b12 0.1mcg; sodium 406mg; potassium 669mg; calcium 179mg; iron 1.5mg.
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