We went to the farmers market on Sunday. I’m obsessed with farmers markets and I drag Greg whenever I feel I can convince him to go. Most of the time I just browse around and dream about all the thinks I want to make but this time I was looking for something seasonal that would be easy to cook and very pretty. I found my inspiration here.
To be honest, the first time I tasted delicata squash was very recently but I really liked the flavor and and the fact that it looks really pretty is also an added bonus. I also like that when you cook it, you can eat the skin. For someone like me who is always looking for shortcuts to save time, this is perfect. On the way back from the farmers market, we stopped at a Korean Supermarket, which by the way has the best selection of mushrooms at a really good price. I decided to mix the two and it came out really awesome. It also looks really impressive!
- 3 small delicata squash
- 6 oz oyster mushrooms
- 2 cloves of garlic minced
- 1 bunch of parsley, leaves only, chopped
- 4 tablespoons olive oil
- salt and pepper to taste
- Cut the squash lengthwise and scoop out the pits
- Slice the squash into ¼ inch slices
- Pour two tablespoons of olive oil into a large frying pan and set to medium heat
- Sprinkle squash with salt lay it in a pan in one layer ( you may need to do it in two batches).
- When the squash begins to brown, flip it over.
- When its brown on both sides remove from pan and set aside.
- Add two tablespoons of olive oil to the pan
- Add the mushrooms in a single layer, sprinkle with salt
- When it begins to brown flip over
- When the second side begins to brown, add garlic and cook until fragrant , about 30 seconds
- Remove mushrooms and turn off heat
- To Plate: Lay mushrooms and squash on plate, sprinkle with fresh parsley and freshly ground pepper