Candy Cap Roasted Butternut Squash

The haunting maple flavor of Candy Cap Mushrooms makes this so much more than a great side dish. This wintery squash can also become the base of a magnificent butternut squash soup if you have leftovers.

You’ll Need:

2 pounds butternut squash, peeled and cut into medium-sized dice

1 cup dried candy cap mushrooms 

1/2 cup lukewarm water

Olive oil

4-6 tablespoons room temperature butter

2-3 tablespoons warm cream, chicken or vegetable stock

1 teaspoon Madeira, optional

Salt and pepper to taste

!/4 teaspoon fresh ground sage, or to taste

1/4 teaspoon fresh ground cinnamon , or to taste

Parmesan cheese, grated, for garnish

Maple syrup or honey for garnish (optional)

Roasted pumpkin seeds for garnish

Here’s How: 

Position a rack in the center of the oven. Preheat the oven to 325°F degrees.

Place the dried Candy Cap Mushrooms in lukewarm water. Soak for a minimum of 15 minutes. Remove the hydrated mushrooms from the liquid making sure to reserve the soaking liquid. Chop mushrooms into small fine dice. Set aside.

In a medium-sized sauté pan, add chopped mushrooms and butter. Sauté for 2 minutes on medium-high heat until mushrooms become almost dry. 

In an additional 1 quart saucepan, pour reserved Candy Cap soaking liquid into the sauté pan add the Madeira. Boil and reduce the volume to about a ¼ cup. Set aside.

Place squash cut side up in a small roasting pan. Season the flesh of the squash with salt and pepper and a drizzle of olive oil. Spoon the Candy Cap and butter mixture into the cavity, and the rest of the squash surface.

Gently cover with a foil tent and bake for about 90 minutes. Remove the foil the last 15-20 minutes of roasting time.  

When the squash is toasted brown in spots, and tender when poked with a fork-tender, but still a bit firm to the touch it’s time to remove it from the oven.

Cool slighting and scoop the roasted meat of the squash with the mushrooms into a large mixing bowl. Add butter and cream and a pinch of cinnamon. Mash with a potato masher to the consistency of smashed potatoes or whip with a handheld mixer for a smoother texture. Adjust seasoning to your liking with salt and pepper. 

Place in a serving bowl and garnish with a drizzle of maple syrup or honey ( taste first, because Candy caps are sweet, and can overpower. )

Garnish with pumpkin seeds and grated Parmesan cheese.

Serve steaming hot.