Chestnut Mushrooms with Acorn Squash

Instructions:

1. Pre-heat oven to 400 degrees F.

2. Slice the acorn squash into 1/2 inch slices. Peel and quarter the shallots. Add both to a bowl and toss with the avocado oil, salt, pepper, and honey if using.

3. Arrange in a single layer on a parchment lined baking sheet. Roast in the oven for 30 minutes. Until soft and slight browned.

4. Meanwhile, blend all dressing ingredients until smooth. Adjust for consistency. Add more water if the dressing is too thick. Add more nuts if it is too thin. Set aside.

5. Prepare the mushroom by cutting into single stems if they are attached. Keep the stem and the cap intact.

6. Heat the oil in a medium skillet, add the mushrooms and sauté for 5 minutes until the mushrooms turn toast up turning a bit darker in color. Remove from heat.

7. Toss the remaining arugula with a tablespoon of the dressing. Create a composed plate by adding the quinoa, dressed arugula, squash, and then finally the mushrooms. Drizzle with the arugula pistachio dressing and enjoy!

Chestnut Mushrooms with Acorn Squash from twoheartsnutrition.com

Serves: 4

Ingredients:

For the Acorn Squash & Shallots

• 1 acorn squash

• 3 shallots

• 2 tbsp avocado oil

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1 tsp honey

For the Dressing

• ⅓ cup shelled pistachios

• ⅓ cup olive oil extra virgin

• 2 tablespoons lemon juice

• ¼ teaspoon sea salt

• 1 tablespoon honey
 optional

• 3 tablespoons warm water

• ½ cup arugula

For the Mushrooms

• 1 tbs olive oil extra virgin

• 4 oz Chestnut Mushrooms

For Serving

• 1 cup cooked quinoa optional

• 1 cup arugula optional