Winter Squash, Mushrooms and Arugula with Parmesan
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.Advertisement
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.
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.