Kimchi-Style Butternut Squash and Shiitake
1/2 pound shiitake mushrooms, stems removed
1 medium butternut squash, peeled and seeded
1 tablespoon sorrel, chiffonade
¼ cup This Little Goat Went to Korea sauce
Toss mushrooms in oil and salt and roast at 350 degrees for 10 minutes. Cool and cut in quarters.
Shave butternut squash into ribbons using a peeler. In a mixing bowl add squash and mushrooms. Toss with This Little Goat Went to Korea sauce and garnish with sorrel.