In the Kitchen with Chef Will Gilson of Puritan & Co. in Boston

Roasted Delicata Squash Salad

Ingredients:

serves 4 people

• 1 delicata squash, seeded and cut into 1/2-inch pieces
• 2 cups of romanesco florets
• 2 cups of hen of the woods mushrooms
• 8 cups of cipollini onions, blanched
• 4 farm eggs
• 2 tablespoons of olive oil
• 4 tablespoons of butter
• 2 tablespoons of sherry
• 1 tablespoon of lemon juice
• salt and pepper to taste

To Assemble:

Toss the squash, romanesco, onions, and mushrooms in a bowl with the olive oil, salt, and pepper.

Heat a large skillet over medium heat and add the vegetables in batches until they are browned on all sides and cooked through.

Cook the eggs sunny side up in a non-stick pan.

Heat the butter in a pan until it browns and add the sherry and lemon juice to make the dressing.

Place one egg on each plate and top it with the roasted vegetables. Spoon the warm dressing over the top of the vegetables. Serve warm.