Roasted Squash and Mushrooms

I've been going a little crazy making this lately; you can get nan gua (pumpkin) all year here but it feels so appropriate to eat it as the fall weather comes and south China is one of the most amazing places in the world to eat mushrooms. Shiitake, 'chicken leg' mushrooms, and the big ones with caps like inside-out umbrellas (shown) are readily available and very inexpensive here. I love them grilled or broiled, and found that cooking a layer of sliced mushrooms under a layer of sliced squash protects the mushrooms and keeps them from burning. The flavours are perfect together.

Oil a baking sheet and arrange a single layer of sliced mushrooms and a little salt. Slice pumpkin or squash thinly as well and spread over the mushrooms, trying to cover them in a single layer. Drizzle a bit more oil and salt over the top and put in a very hot oven for ten minutes or so until squash is tender and starts to char and mushrooms are cooked. Eat as is, or with whatever you want. Makes as much or as little as you want.