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1 Delicata Squash
6 oz Lion’s Mane Mushroom
1 Tbsp Butter
Sea Salt and Pepper
Preheat oven to 425 degrees. Cut ends off squash to create two flat edges. Cut in half lengthwise and scoop out seeds.
Cut into 1/4-inch slices, keeping the size of the slices consistent. Toss with olive oil so both sides are coated. Sprinkle with sea salt and pepper and spread on a baking sheet in a single layer.
Place in the oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.
While squash is roasting, roughly mince the lion’s mane. In a small skillet, heat the butter (coconut butter) over medium. When butter is hot, but not smoking, add the lion’s mane and sautée for about 10 minutes until brown and crispy. Sprinkle with sea salt, to taste.
When squash is done arrange slices on a platter and top with crispy lion’s mane.