All the flavors

Delicata squash arugula salad

Serves 6-8

This fall salad celebrates the farmers market with candy-sweet, roasted Delicata squash, peppery arugula, meaty Shitake mushrooms, and toasted pepitas - hull-less pumpkin seeds - for a nutty crunch. A sweet balsamic vinaigrette brings together a salad special enough for Saturday guests and simple enough for a weekday, work-from-home lunch.

For salad:

• 1 whole Delicata squash*

• 1/4 cup olive oil

• 2 cups sliced Shitake mushrooms

• 1 tbs chopped thyme

• 1/4 cup Madeira or dry Sherry

• 1/2 pound arugula

• 1/4 cup toasted pepitas

* substitute 2 cups butternut squash cut in 1" cubes

For vinaigrette:

• 1/4 cup balsamic vinegar

• 2 tbs apple cider vinegar

• 1 shallot, minced

• 1 tbs Dijon mustard

• 2/3 cup olive oil -- the good stuff!

Directions:

• Preheat oven to 375° F

• Roast squash: Slice squash, unpeeled, into 1/4" rounds. Remove seeds with a teaspoon or grapefruit spoon. Place on a sheet pan and drizzle with 2 tbs olive oil. Season lightly with salt and black pepper. Toss to coat and arrange in a single layer. Bake in the oven until tender, about 35-40 minutes. The bottoms of the rings will brown on the sheet pan. Reserve.

• Sauté mushrooms: Warm 2 tbs olive oil in a 10" skillet set over medium-high heat. Add mushrooms and sauté until softened. Reduce heat to medium. Add thyme and deglaze pan with Madeira. Reserve.

• Make vinaigrette: Whisk together vinegars, shallot, and mustard. Season with salt and pepper. Let rest for 20 minutes while flavors develop. Add oil in a thin stream, while whisking, to form a creamy emulsion.

• Assemble salad: Lightly dress greens and serve topped with squash, mushrooms and pepitas.