2 small or 1 large kabocha squash (you could use buttercup or red kuri as well)
2 leeks, sliced lengthwise and cut into 1/2-inch strips
3 Tbsp. balsamic vinegar
3 Tbsp. extra virgin olive oil
1 tsp coarse sea salt
1-pound cremini mushrooms, wiped clean
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh sage
1. Preheat oven to 425.
2. Wash squash well, cut in half and remove seeds. Chop into bite sized pieces (leaving skin on) and toss in a large bowl with leeks. Add vinegar, oil and salt.
3. Spread onto cookie sheet and roast 10 minutes. Remove from oven, add mushrooms and continue roasting another 10 minutes.
4. Sprinkle with rosemary and sage and roast a final 10 minutes (a total of 30 minutes). Remove from oven and serve.