Smoked Autumn Vegetables

• 2 tablespoons wood chips
• 1/2 medium butternut squash, peeled, seeded and cut lengthwise into 1/2-inch-thick slices
• 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
• Salt and freshly ground pepper to taste
• 6 shallots, peeled
• 2 portobello mushrooms, stemmed
• 4 cremini mushrooms, stemmed

1. Place half of the wood chips in the bottom of a stove-top smoker and place the squash and sweet potatoes on the rack over the chips.
2. Season lightly with salt and pepper.
3. Place over medium heat until the wood begins to smolder.
4. Cover and cook until tender, about 30 minutes.
5. Remove the vegetables from the rack and keep warm.
6. Add the remaining wood chips to the smoker.
7. Place the shallots and mushrooms on the rack, season, cover and cook until tender, about 40 minutes.
8. Thinly slice all of the vegetables and serve.

wood chips, butternut squash, sweet potatoes, salt, shallots, portobello mushrooms, cremini mushrooms

Taken from cooking.nytimes.com/recipes/3811 (may not work)