Sweet squash gets dressed up for fall

Chef Michael Chiarello, the acclaimed chef and owner of Bottega Restaurant in Napa Valley, and the Emmy-winning host of “Easy Entertaining With Michael Chiarello,” is known for using the best veg of the season to create unique and mouthwatering dishes. In this recipe, he pairs one of autumn’s sweetest squashes, butternut squash, with mushrooms and dresses them both up with brown butter vinaigrette.

Chef’s introduction: I love that burrata complements rich, caramelized autumn vegetables just as easily as it dresses up summer tomatoes, figs, or watermelon. Because it’s so light, it adds the perfect fresh, creamy note to the plate. You can use any combination of mushrooms here. I like matsutakes, chanterelles, shiitakes, or morels but use what looks best at the farmers’ market or in the produce section.

I give the squash a little heat on the stove top before I put it in the oven to roast.

Wine pairing: A fruity Napa Valley Cabernet

Roasted butternut squash and mushrooms with burrata

Serves 6


    • 2 tablespoons unsalted butter, plus more if needed
    • 2 tablespoons extra-virgin olive oil
    • 5 cups 1-inch cubes butternut squash (about 2 1/2 pounds)
  • Brown butter vinaigrette

    • 6 tablespoons unsalted butter
    • 1 tablespoon minced fresh sage
    • 2 tablespoons balsamic vinegar
    • Pinch of sea salt, preferably gray salt, or kosher salt
    • 2 tablespoons unsalted butter, plus 1/2 tablespoon if needed
    • 2 tablespoons extra-virgin olive oil
    • 3 1/2 cups mushrooms, any variety, preferably wild
    • 2 shallots, thinly sliced
    • Sea salt, preferably gray salt
    • Freshly ground black pepper
    • 12 ounces (3 balls) burrata


Baking Directions:


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