Delicata Squash with Toasted Rye Berries, Roasted Mushrooms, Balsamic Vinegar and Brown Butter, Pumpkin Seeds and Sage

This dish brings together some of my favorite fall ingredients, which we use frequently at the restaurant. It is simple and easy to prepare, and can be combined with your favorite meat or seafood to become a main course.

By | September 06, 2017

Ingredients

  • 1 cup rye berries (or substitute farro, barley or wheat berries)
  • Kosher or sea salt
  • 1 bunch scallions, thinly sliced
  • 6 tablespoons extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 2 delicata squash, cut in half lengthwise, seeded, cut into ½-inch moons
  • ¼ cup maple syrup
  • 1 tablespoon ground sumac
  • 1 pound shiitake, oyster, crimini or maitake mushrooms (or a combination), cleaned and chopped
  • 1 stick (8 tablespoons) unsalted butter
  • ¼ cup balsamic vinegar
  • 1 small bunch sage, thinly sliced
  • ½ cup toasted salted pumpkin seeds

Preparation

Preheat oven to 325°F. Place rye berries on a sheet pan and toast for 15 minutes. Remove from oven and set aside. Increase oven temperature to 450°F.

Cover rye berries with 3 cups water in a medium saucepot, add a pinch of salt and bring to a boil. Reduce to a simmer and cook for 45 minutes, until the berries become tender, checking water, adding as needed. Drain and toss in a large bowl with scallions, 3 tablespoons extra-virgin olive oil and salt and pepper to taste.

While the rye berries are cooking, toss delicata squash slices with maple syrup, sumac and 2 tablespoons extra-virgin olive oil. Season with salt and pepper. Arrange on a sheet pan lined with parchment paper. Roast until lightly browned and cooked through, approximately 12 to 15 minutes, turning slices halfway through. Remove from oven.

Heat 1 tablespoon olive oil in a large sauté pan and add mushrooms. Season with salt and pepper and cook over medium heat, stirring occasionally, until the water has cooked out of the mushrooms and they are lightly browned.

Lastly, in a small saucepot, cook butter until lightly brown. Remove from the heat and carefully whisk in the balsamic vinegar. Add the sage leaves and season to taste.

To serve, divide rye berries among 6 warm plates and top with the roasted squash and mushrooms. Spoon the balsamic vinegar and butter sauce over and around each plate. Garnish with toasted pumpkin seeds. Enjoy!

About this recipe

WINE PAIRING: Gerard Metz “Melody” Pinot Noir 2015, Alsace, France.

This medium-bodied wine pours a lovely light shade of ruby red and is perfect for this savory autumnal dish. The Melody displays flavors of cranberries, tart cherries and wild strawberries with a clean, elegant finish. Definitely a favorite for vegetarian cuisine!

—Kate Miceli, wine assistant, Bottles Fine Wine, Spirits & Craft Beer, Providence

Ingredients

  • 1 cup rye berries (or substitute farro, barley or wheat berries)
  • Kosher or sea salt
  • 1 bunch scallions, thinly sliced
  • 6 tablespoons extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 2 delicata squash, cut in half lengthwise, seeded, cut into ½-inch moons
  • ¼ cup maple syrup
  • 1 tablespoon ground sumac
  • 1 pound shiitake, oyster, crimini or maitake mushrooms (or a combination), cleaned and chopped
  • 1 stick (8 tablespoons) unsalted butter
  • ¼ cup balsamic vinegar
  • 1 small bunch sage, thinly sliced
  • ½ cup toasted salted pumpkin seeds
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