orange glazed squash with trumpet mushrooms and seeds

How To Make orange glazed squash with trumpet mushrooms and seeds

• 1

  Cut the squash in half then into 8 wedges. Preheat oven 400 degrees. Place the squash on a baking sheet lined with foil. Drizzle with olive oil and season with salt and pepper. Place in oven.
• 2

  Slice the Trumpet mushrooms into slices. Place on a foil lined baking sheet drizzle with olive oil and season with salt and pepper.
• 3

  Place the pumpkin seeds in a foil lined pan and drizzle with olive oil and season with salt and pepper. set both aside.
• 4

  Put all the glaze ingredients in a saucepan and bring to a boil. Reduce heat and let reduce to a syrupy consistency about 15 minutes.
• 5

  Cook the squash about 30 minutes.
• 6

  The last 10 minutes of squash roasting Place the mushrooms and seeds in the oven for 10 minutes.
• 7

  Plate the squash on a plate top with mushrooms and pumpkin seeds. drizzle the glaze over top. Garnish with parsley
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