iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Meringue Roulade with Anise Cream

Ingredients:
Vegetable oil for greasing pan
5 large egg whites
1/8 teaspoon salt
1 1/4 cups superfine granulated sugar
2 tablespoons regular granulated sugar
1 1/2 teaspoons anise seeds
1 1/2 cups chilled heavy cream
Accompaniment: baked figs in lemon syrup
parchment paper; an electric coffee/spice grinder

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment.
Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes.
Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.
Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.
Orange Tangerine Pudding

Ingredients:
2 tablespoons plus 1 teaspoon cornstarch
1/2 cup plus 2 teaspoons sugar
2 cups store-bought orange tangerine juice (not from concentrate)
2 tablespoons unsalted butter
1 teaspoon finely grated fresh orange or tangerine zest
1/3 cup well-chilled heavy cream
6 (4- to 5-oz) glasses
ramekins
or cups

Instructions:
Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.
Sour Cream Pumpkin Pie

Ingredients:
All-butter pastry dough
1 1/2 cups sour cream (not reduced-fat)
1 1/2 cups canned solid-pack pumpkin (13 oz)
3 large eggs, separated
1 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Accompaniment: lightly sweetened whipped cream
pie weights or raw rice; an instant-read thermometer

Instructions:
Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
While shell chills, put oven rack in middle position and preheat oven to 375°F.
Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.
Maple Nut Pie

Ingredients:
All-butter pastry dough
3/4 cup dried cranberries (3 oz)
1 cup hot water
1/2 cup coarsely chopped pecans (about 2 oz)
1/2 cup coarsely chopped walnuts (about 2 oz)
1/2 cup coarsely chopped hazelnuts (about 2 oz)
3/4 cup pure maple syrup (preferably Grade B)
1/2 cup packed dark brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
3 large eggs
2 tablespoons bourbon (optional)
1 teaspoon cider vinegar
1/8 teaspoon salt
Accompaniment: lightly sweetened whipped cream
pie weights
raw rice
or dried beans

Instructions:
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate. Decoratively crimp edge and chill shell until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
Reduce oven temperature to 350°F.
Soak dried cranberries in hot water until softened, about 10 minutes, then drain well.
Spread nuts in a shallow baking pan and toast in oven until fragrant, about 6 minutes. Leave oven on.
Whisk together syrup, brown sugar, butter, eggs, bourbon (if using), vinegar, and salt until combined well, then stir in nuts and cranberries.
Pour filling into cooled pie shell and bake until filling is just set, 40 to 50 minutes. Cool completely in pie plate on a rack before serving.
Poached Pears with Quince Paste in Parmesan Cloaks

Ingredients:
10 firm-ripe Bosc pears with stems (5 lb total)
1/4 cup fresh lemon juice
1 (750-ml) bottle dry white wine
3/4 cup sugar
1 vanilla bean
2 (3- by 1-inch) strips fresh lemon zest
1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces
parmesan cloaks
Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving
a 1-inch melon-ball cutter

Instructions:
Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl.
Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes. Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot.
When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again.
Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes. Pour syrup over pears and cool, basting occasionally with syrup. Chill, covered, basting occasionally with syrup, until cold, at least 2 hours.
Drizzle each pear lightly with syrup and slip a parmesan cloak over stem. Serve with cheese shavings on the side.
Baked Figs in Lemon Syrup

Ingredients:
1/2 cup water, 1/2 cup plus 2 teaspoons sugar, 3 lemons, 1 tablespoon unsalted butter, softened, 1 1/2 lb firm-ripe fresh purple figs, trimmed and halved lengthwise

Instructions:
Put oven rack in middle position and preheat oven to 350°F. 3Boil water and 1/2 cup sugar in a small saucepan, stirring, until sugar is dissolved. Remove syrup from heat. Squeeze enough juice from 2 lemons to measure 1/3 cup and stir into syrup, then discard lemon halves.
Remove zest from remaining lemon in long strips with a vegetable peeler and, if necessary, trim any white pith from zest with a sharp paring knife. Cut zest lengthwise into thin julienne strips. Reserve lemon.
Blanch zest in a 1- to 1 1/2-quart saucepan of boiling water 1 second, then drain in a sieve and add to syrup. 3Cut away any remaining pith from lemon. Working over a bowl, cut segments free from membranes.
Spread butter in a 1 1/2-quart flameproof gratin dish or 10-inch heavy ovenproof skillet. Arrange figs, cut sides up, slightly overlapping in 1 layer. Sprinkle with remaining 2 teaspoons sugar and bake until figs are softened and begin to exude juice but still hold their shape, 25 to 30 minutes.
Transfer figs with a slotted spoon to a shallow serving bowl and put gratin dish or skillet over a burner at moderately high heat.
Add syrup and deglaze gratin dish or skillet by boiling until syrup is reduced to about 3/4 cup, 6 to 8 minutes. Add lemon segments along with any juices in bowl and pour syrup (with lemon segments) over figs. Cool to warm or room temperature before serving.
Cranberry Jam

Ingredients:
1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water

Instructions:
Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
Rich Turkey Gravy

Ingredients:
Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour

Instructions:
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.
Candied-Orange and Cranberry Compote

Ingredients:
3/4 cup water
3/4 cup sugar
1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
1/4 cup fresh or frozen cranberries (not thawed), thinly sliced
1 tablespoon Grand Marnier or other orange-flavored liqueur

Instructions:
Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.
Broiled Tofu with Cilantro Pesto

Ingredients:
1/4 cup mild olive oil plus additional for brushing
2 (14- to 16-oz) packages firm tofu, rinsed and drained
2 cups packed fresh cilantro leaves
2 tablespoons pine nuts
1 tablespoon fresh lime juice
2 teaspoons Asian fish sauce
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Garnish: pine nuts; fresh cilantro leaves; lime wedges

Instructions:
Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.
Apple and Cranberry Chutney

Ingredients:
2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups)
thawed if frozen

Instructions:
Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
Swiss Chard Purses with Sausage Stuffing

Ingredients:
5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)
2 cups whole milk
2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups)
4 1/2 tablespoons extra-virgin olive oil
1 lb bulk sausage (sweet Italian or breakfast sausage)
2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup reduced-sodium chicken broth

Instructions:
Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir eggs into bread mixture.
Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.
Put oven rack in middle position and preheat oven to 350°F.
Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup stuffing in center, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.
Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.
Aloo Gobhi Stuffing

Ingredients:
1 stick (1/2 cup) unsalted butter plus additional for buttering pan
1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)
3 medium onions, coarsely chopped
3 medium carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice
1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces
2 1/2 teaspoons curry powder (preferably Madras)
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon cayenne
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 1/2 cups unsalted roasted cashews (7 oz)

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a shallow 3-quart baking dish (13 by 9 inches).
Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven.
Increase oven temperature to 450°F.
Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat.
Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.
Roasted Beet Risotto

Ingredients:
3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
1 small onion, finely chopped
2 tablespoons olive oil
2 cups Arborio rice (14 oz)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Garnish: Parmigiano-Reggiano shavings
made with a vegetable peeler

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Sticky Rice with Chinese Sausage

Ingredients:
3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Garnish: thinly sliced scallion greens
a wok

Instructions:
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
*Available at Asian markets and Kam Man Food Products (212-571-0330).
Braised Fennel

Ingredients:
2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Instructions:
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
Delicata Squash and Roasted Mushrooms with Thyme

Ingredients:
6 tablespoons olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
2 lb mixed fresh mushrooms such as cremini
shiitake
and oyster
trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Instructions:
Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.