Ingredients

2 tbsp. olive oil

1 large yellow onion, finely chopped

2 tsp. minced fresh ginger

2 cloves garlic, minced

1 tsp. ground turmeric

½ tsp. Chinese five-spice powder

2 acorn squash (about 1¾ lb.), peeled, seeded, and cut into ½″ cubes

2 tart apples, such as Granny Smith, peeled, cored, and cut into ½″ cubes

Kosher salt and freshly ground black pepper, to taste

4 cups vegetable stock

1 tbsp. fresh lime juice

1 cup canola oil

1 cup thinly sliced shiitake mushrooms

6 tbsp. unsalted butter

1 tsp. dried mint

½ tsp. ground cumin

½ tsp. paprika

Preparation

NSTRUCTIONS

  1. Heat olive oil in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring often, until lightly browned, about 15 minutes. Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric, five-spice powder, squash, apples, and salt and pepper, and cook, stirring, until fragrant, about 2 minutes. Add stock, and bring to a boil; cook, covered and stirring occasionally, until squash and apple