This flavor packed side dish marries rich butternut squash with salty shiitake mushrooms. Recipe from the Great Barrington Produce Department’s Rachel Oberg.
1/4 cup salted butter
1 pound shiitake mushrooms, stems removed, caps sliced
1/2 medium butternut squash, peeled and cut into small cubes
2 teaspoons chopped sage leaves
1 tablespoon chopped rosemary
1 tablespoon fresh lemon juice
1. Set a saucepan over medium-low heat. Add 2 tablespoons of butter, let it melt, and then continue to cook until the butter takes on a deep golden color, about 15 minutes. Add the mushrooms and cook until they shrink and release their juices, 10 to 15 minutes. Season with 1/4 teaspoon of salt, and transfer to a bowl. Wipe out the pan.
2. Add the remaining butter, again letting it brown in the pan. Add the squash, sage, rosemary, and a 1/4 teaspoon of salt. Cook, stirring often, until the squash is tender, about 30 minutes. Add the mushrooms back to the pan, just to warm them through. Remove the pan from heat and toss with lemon juice. Taste, and add more salt if necessary.