Chef Gigi Gaggero

The haunting maple flavor of Candy Cap Mushrooms transforms this dish into a versatile masterpiece. Although, this sweet winter squash can be a unique side dish that will impress your guests—with, or without the mushrooms!

You’ll Need:

2 butternut squash, peeled and cut in half

1/2 cup dried candy cap mushrooms ( optional )

1/2 cup lukewarm water

8 tablespoons unsalted butter, divided

1 teaspoon Madeira, optional

Salt and pepper to taste

Maple syrup or honey to drizzle

Here’s How:

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

Place the dried crushed Candy Cap Mushrooms in lukewarm water and soak for at least 15 minutes. Lift the rehydrated mushrooms from the water and reserve the water.

Set the squash in a small roasting pan, salt and pepper generously. Spoon the Candy Cap and butter mixture, the rehydrating liquid, and the Madeira to the pan—top squash with butter.

Cover with foil and bake for about 30-60 minutes, removing the foil halfway through the cooking process. Roast until fork tender. A good indicator of whether the squash is done is to see if it’s toasted brown in spots, tender when poked with a fork, but still a bit firm to the touch. Remove from the oven.

Cool slightly, add additional butter, and season with salt and pepper. Serve with a drizzle of honey or maple syrup!

So good.

serves 4-8