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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

238 calories; 18 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 6 mg cholesterol; 406 mg sodium. 669 mg potassium; 18 g carbohydrates; 0 g fiber; 6 g sugar; 6 g protein; 0 g trans fatty acid; 299 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 179 mg calcium; 2 mg iron;

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