2 small or 1 large Kabocha squash
2 leeks, sliced lengthwise and cut into 1/2-inch strips
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
1 pound cremini mushrooms, wiped clean
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
Preheat oven to 425°F.
Wash squash well, cut in half and remove seeds. Chop into bite-sized pieces (leaving skin on) and toss in large bowl with leeks. Add vinegar, oil and salt. Spread onto cookie sheet and roast 10 minutes. Remove from oven, add mushrooms and continue roasting another 10 minutes. Sprinkle with rosemary and sage and roast a final 10 minutes (a total of 30 minutes). Remove from oven and serve.
From Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters. Copyright 2009 by Terry Walters. Published by Sterling Epicure. Used by permission of the publisher. All rights reserved.