Tuesday, July 28, 2015

Creamy Roasted Summer Squash with Fennel, Shiitakes, and Artichokes

You can skip the artichoke hearts in this dish if you like - they're certainly not local - but they are a nice addition if you're in the mood for a treat. The rest of it blends together in a wonderful medley of rich, sweet, and nutty flavors, and a touch of melted cream cheese at the end ties it all together with a bit of tangy creaminess.

2 medium summer squashes, cubed or in rounds
1 pint shiitake mushroom tops, in large bite sized pieces
1 medium fennel bulb, in bite sized pieces
1 14-ounce can artichoke hearts, drained and rinsed (optional)
Walnut oil (or substitute canola)
Salt and pepper
2 Tbsp cream cheese, warmed

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle with oil and add salt and pepper. Toss to coat thoroughly. Spread in a single layer (at least more or less) on a baking sheet. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Return vegetables to mixing bowl and add the cream cheese in small dabs. Toss with the hot vegetables to distribute throughout.

Serve hot.

Serves about 4.

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