Pumpkin & Mushroom Salad

• 1 small butternut squash (about 1 1/4 lbs) peeled, cut lengthwise in half, seeded and cut into 1/2 inch pieces
• 8 ounces baby shiitake mushroom caps, left whole, or larger mushroom caps, ut into 1/4 inch thick slices
• 3 large shallots, cut into 1/4 inch dice
• 1/4 cup extra virgin olive oil
• Maldon or other flaky sea salt and coarsely ground black pepper
• 1 ounce canned sliced black truffles in oil or 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Juice of one lemon
• 1 teaspoon minced fresh rosemary
• 4 ounces cremini mushrooms, trimmed and thinly sliced

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. 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.
2. Meanwhile, mince the truffles, if using (reserve the oil). Whisk the balsamic vinegar, lemon juice, truffles, with their oil (or the 1 tablespoon oil), and rosemary together in a small bowl.
3. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.

butternut, baby shiitake mushroom caps, shallots, extra virgin olive oil, salt, black truffles, balsamic vinegar, lemon, fresh rosemary, cremini mushrooms

Taken from www.epicurious.com/recipes/member/views/pumpkin-mushroom-salad-50089276 (may not work)