The fall season is the ideal window for this recipe. While you can get your hands on Flagship Reserve all year round, you’ll have the most luck finding the delicata squash and chanterelle mushrooms in the fall. You may have to visit a specialty store to find this variety of mushrooms, as most supermarkets only carry common mushrooms.
The mushrooms and squash can go into the oven together, which simplifies this recipe quite a bit. Besides coating those vegetables in oil and seasoning and baking, the only other step before assembling is to cook the onions. Drop the temperature on the oven slightly for the onions, as they’re more likely to burn. We found it most efficient to prep the onions for their bake while the mushrooms and the squash were already in the oven.
PRO TIP: Pay attention to how think you cut and tear your vegetables. Consistency is key. If some are much larger than others, you’re going to get a dish with inconsistent textures.
2 delicata squash (about 1 pound each), halved lengthwise and seeded
4 tablespoons extra-virgin olive oil (divided)
2 teaspoons kosher salt (divided)
1 teaspoon black pepper (divided)
1/2 pound chanterelle mushrooms, cleaned and torn into large pieces
Pinch cumin
Pinch chile powder
1 medium sweet onion, cut into 1/2-inch crescents
1/2 cup roughly chopped fresh Italian parsley
1-1/2 ounces Beecher’s Flagship Reserve cheese, grated (about 1/3 cup)
1. Preheat oven to 425 degrees F.
2. Slice the squash into 1/2-inch slices. In a large bowl, toss the squash with 1-1/2 tablespoons of olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the squash out evenly on a rimmed baking sheet.
3. Using the same bowl, toss the mushrooms with 1-1/2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, cumin, and chile powder. Spread the mushrooms out onto a separate baking sheet.
4. Roast the squash and mushrooms for 18 to 20 minutes, or until they are just beginning to brown. Set the squash and mushrooms aside to cool.
5. Reduce the oven to 400 degrees F.
6. While the squash and mushrooms are cooling, combine the onion with the remaining 1/4 teaspoon salt, 1 tablespoon olive oil, and 1/4 teaspoon black pepper. Spread the onions onto a rimmed baking sheet and roast for 18 minutes or until the edges begin to brown. Set aside to cool. When cooled, cut the crescents into smaller crescents, keeping the stem intact.
7. In a large bowl, gently toss together the squash, mushrooms, onions, parsley, and cheese. Serve at room temperature.
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