Roasted Butternut Squash and Mushrooms with Burrata

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

 

2 T. unsalted butter, plus more if needed

2 T. extra-virgin olive oil

5 cup 1-inch cubes butternut squash (about 2 1/2 pounds)

6 T. unsalted butter

1 T. minced fresh sage

2 T. balsamic vinegar

2 T. unsalted butter, plus 1/2 T. if needed

2 T. extra-virgin olive oil

3 1/2 cup mushrooms, any variety, preferably wild

2 cup shallots, thinly sliced

12 ounce (3 balls) burrata

 

Baking Directions: Preheat the oven to 400º F. Heat a large ovenproof skillet over high heat and add the butter and the olive oil. When the butter foams, add the squash and cook, shaking the pan occasionally, until caramelized and lightly browned, about 3 minutes. Slide the pan into the oven and roast until a deeper brown on the edges, about 20 minutes. For the vinaigrette: Heat a small sauté pan over medium heat, add the butter, and when it foams, brown the sage for just a minute, and then pour in the vinegar and let it reduce by half. Don’t stir or touch it. Just keep it at a simmer, gently reducing until thickened. When it’s the consistency of a light syrup, add the salt. Turn off the heat but leave the pan on the stove while you sauté the mushrooms. Heat a medium sauté pan or skillet over medium-high heat and add the 2 T. butter and 2 T. olive oil. When the butter foams, add the mushrooms and sauté until they begin to release their water, about 8 minutes. Add the shallots to the pan and sauté until brown, 3 to 4 minutes, tossing so they cook evenly. Season with salt and pepper and add another 1/2 T. of butter if they look dry. Divide the squash and the mushrooms evenly among 6 plates. Tear the burrata into pieces, scattering them over the vegetables. Drizzle with the vinaigrette.