Preheat the oven to 350 degrees. Season the squash with salt and pepper and place cut side down on a sheet pan. Roast for about 40 to 50 minutes or until flesh is very tender. When cool enough, scoop out the flesh. In a saute pan, saute the ginger in the butter. Add the squash and honey. Check for seasoning. For ragout, heat a saute pan over medium high heat. Saute garlic in 1 tablespoon of butter. Add the mushrooms. Saute until soft. Season with salt and pepper and deglaze the pan with red wine and soy sauce. Cook until the liquid is partially reduced, then stir in the thyme. Add the rest of the butter and taste for seasoning. Be sure to leave some liquid in the pan. To serve, layer squash topped with mushrooms. Spoon some mushroom liquid around the plate and garnish with Shiitake Chips and chive batons. Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3567g)|
|Recipe Makes: 1|
|Calories from Fat: 1960 (46%)|
|Amt Per Serving||% DV|
|Total Fat 217.8g||290 %|
|Saturated Fat 132.9g||664 %|
|Monounsaturated Fat 54.3g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 548.6mg||169 %|
|Sodium 3786.1mg||131 %|
|Potassium 7888.8mg||208 %|
|Total Carbohydrate 219.7g||65 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 201.9g|
|Protein 44g||63 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4302
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.