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4 Squash & Mushroom Salad Adapted from Molto Gusto by Mario Batali Makes 6 servings I N G R E D I E N T S 1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces ½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices 3 large shallots, cut into ¼-inch dice ¼ cup extra-virgin olive oil ½ teaspoon Maldon or other flaky sea salt Coarsely ground black pepper 1 tablespoon truffle oil or extra-virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary ¼ pound cremini mushrooms, trimmed and thinly sliced D I R E C T I O N S 1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper. 2. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl. 3. Meanwhile, whisk the balsamic vinegar, lemon juice, truffle (or extra-virgin) oil, and rosemary together in a small bowl. 4. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature. Per Serving: Calories 140; Fat 9 g; Sat Fat 1.5 g; Protein 2 g; Carbs 14 g; Fiber 3 g; Cholesterol 0 mg; Sodium 170 mg.