Make Ahead

Roasted Vegetables and Blue Cheese with a Sherry Maple Gastrique

October  3, 2013
1 Rating
Author Notes

Crunch, salt, sweet, rich, fall flavors are intertwined in this amazing side dish while taking advantage of the wild mushroom season here in the Pacific Northwest. I love Fall, everything about it...scarves, boots, leaves changing, crisp cool days-and mostly the oven roasting away. Roasted squash is by far one of my favorites, the sweet tender flesh(is this inappropriate verbiage?) leads itself to countless recipes, mix with hearty wild mushrooms, bold blue cheese, sweet maple & sherry and toasted almonds; heaven is here. —Shannan

  • Serves 2-4
Ingredients
  • Sherry Maple Gastrique
  • 1/4 cup Sherry Vinegar
  • 2 tablespoons Maple Syrup
  • 1+ teaspoons Water
  • Roasted vegetables, Blue Cheese, Almonds and Greens
  • 1 Delicata squash cleaned and sliced into half moons
  • 2 cups Chanterelle Mushrooms cleaned and torn
  • 2 cups Maitake Mushrooms cleaned and torn
  • 2 cups Mixed Baby Greens (Kale, treviso, frisée...)
  • 1/4 cup Blue Cheese
  • 1/3 cup toasted Almonds
  • 1 teaspoon Sherry Vinegar
  • 1 tablespoon Olive Oil
  • fresh Lemon juice
  • Salt & Pepper
In This Recipe
Directions
  1. Sherry Maple Gastrique
  2. Reduce sherry vinegar by half, mix in maple syrup, take off heat and use water to thin if need be. Reserve gastrique for a later drizzle.
  1. Roasted vegetables, Blue Cheese, Almonds and Greens
  2. Preheat oven to 400F
  3. Drizzle all mushrooms with a light coat of olive oil with S&P, roast in the oven till edges are browned
  4. Drizzle squash with a light coat of olive oil with S&P, roast in the oven till edges are browned
  5. Wash and tear baby greens, spin or pat dry
  6. Chop toasted almonds, I like to use a hammer
  7. Mix roasted veg and greens with 1 t sherry vinegar, 1 T olive oil, splash lemon juice and S&P to taste
  8. Top with crushed nuts, crumble blue cheese and drizzle with gastrique
  9. Eat and Enjoy

See what other Food52ers are saying.

  • Shannan
    Shannan
  • Nick Kenny
    Nick Kenny

2 Reviews

Nick K. November 22, 2019
Made a few changes to this dish, chiefly because the squash I had wasn't good. So, used sweet potatoes and carrots instead. Wanted to add some meat, so crisped up some mortadella in a pan and used the rendered fat for roasting the hen of the woods and root vegetables, in separate roasting pans. Combined all at the end over baby spinach, celery leaves, and assorted greens and let them wilt. Used extra greens to make this more of a salad than a vegetable dish. Tossed with the almonds, bleu cheese, and topped with the gastrique. Amazing on a cold night with a glass of red. We loved it!
 
Author Comment
Shannan November 27, 2019
Sounds delish! I am excited that my dish served as your inspiration, I will have to try the way you made it soon!