Wild Mushrooms with Winter Squash


1½ lbs. winter squash cut into 1” pieces.
2 Tbsp olive oil
Salt and pepper

1½ tsp butter
1½ tsp maple syrup
⅛ tsp smoked paprika
2 Tbsp orange juice

Mushroom topping:
2 tsp butter
4-6 oz fresh mixed wild mushrooms chopped  or ½ – 2 oz dried reconstituted (black trumpet, chanterelle, hedgehog, maitake)
Pinch smoked paprika
½ tsp maple syrup.

Preheat oven to 375°F.
Toss squash with oil, salt and pepper and spread in a single layer on a baking sheet. Roast until tender @30 mins.

Meanwhile, make the glaze by placing all of the glaze ingredients in a saucepan over medium low heat and reduce by one third.
Brush the cooled squash with the glaze and return to the oven for 15 more minutes until the squash begins to brown.

For the mushroom topping, sautée the mixed mushrooms in butter over medium heat. When they begin to brown add maple syrup and paprika and cook until fragrant and caramelized.
Season to taste and spoon over squash.

Serve immediately.

Serves 4