• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small red Kuri squash
  • 1 small head red cabbage
  • 1 onion
  • 4-6 cloves garlic
  • 3 tablespoons sesame oil
  • 4 teaspoons white miso paste
  • 2 tablespoons rice vinegar
  • pinch of coarse salt
  • fresh flat leaf parsley

Continue in the fall season with a colorful dish of roasted orange Japanese squash, purple hued red cabbage and a whole lot of FunGuy mushrooms! 

A little miso paste goes a long way in this healthy side dish to add just the right mix of flavor in this making it pair well with a juicy roast chicken or fresh grilled fish.

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems and cut the caps in half. Peel the squash before cutting it in half and then into wedges. Remove any damaged leaves from the outside of the cabbage and rinse it well. Cut the cabbage in half, remove the hard stem and then cut it into wedges. Peel the onion and garlic, cut the onion into wedges and smash the garlic with the flat side of a knife. Put the mushrooms, onions, and garlic into one bowl, the squash into another, and the cabbage into another. 
  3. Mix the sesame oil and miso paste together in a small bowl. Divide the sesame oil and miso paste mixture into 3 parts, adding one part to each bowl. Rub the miso mixture all over the mushrooms, garlic, and onion then do the same with the squash and transfer them to a baking dish. Add the vinegar to the cabbage and rub the miso paste mixture and vinegar into the cabbage before adding it to the baking dish as well. 
  4. Bake the mushrooms and vegetables in the oven for 35-40 minutes or until a fork can easily slide into the squash and the cabbage is tender. Remove the dish from the oven, and add the parsley on top. Allow it to cool at least 5 minutes before serving. 

Have a Fun meal!