roasted butternut squash and truffle oil mash
Nobody is ever excited about summer coming to an end; especially when you live in Switzerland and you know that the days will quickly get shorter and much colder and that the weather will mainly be gray for the next five months. But if there’s one thing that I miss all summer-long it’s gotta be winter squash. Available in all sorts of shapes and colors, winter squash can be cooked in so many different ways and is bound to guarantee a great and filling meal each time. I know Fall is on its way as soon as winter squash makes its appearance again in supermarkets across Geneva, and although I’m sad to say goodbye to Summer, I’m happy to be cooking with one of my favorite ingredients again!
So happy that winter squash season is back (although I miss summer already 😓)! Roasted this beautiful butternut squash to turn into a warm mash 🍂🍯 Stay tuned for #recipe this week! #savormania #feedme #food52 #foodie #foodies #foodpic #foodblog #feedfeed #f52grams #bestofvsco #bestofvegan #veganfoodshare #whatveganseat #vegansofig #veganfood #veganfoodporn #vscocook #vscocam #plantbased #plantstrong #plantpower #plantpowered #superfoods #foodisfuel #healthfood #healthyfoodporn #healthy #eats #nomnom
I shared my excitement on Instagram after cooking my first butternut squash of the season last week. I love butternut squash’s sweet taste and decided to roast it to bring out the best of its flavor. We could have literally eaten the flesh straight out of the oven and I’m sure it would have been delicious, but I wanted to mash it up and mix in some truffle oil and fleur de sel to serve next to some grilled meat.
Truffle oil is one of my favorite ingredients to add to anything mashed, especially potatoes, cauliflower and winter squash. I have a soft spot for Oliviers & Co.‘s truffle oils, as well as all their other truffle-based ingredients, such as salts and creams. I own practically every truffle product they produce (I know, I’m so addicted), adding the salt to omelettes, the cream to bruschetta and the oils to everything from pastas to risottos.
Including truffle oil in this butternut squash mash gives it such an autumn aroma and enhances its subtle smoky flavor. Given that butternut squash is relatively sweet, adding some fleur de sel and serving it next to something savory like fish or meat is the best way to pair it, although you could even eat it on its own with a leafy green salad on the side.
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- 1kg butternut squash
- 2 tablespoons olive oil
- 2 teaspoons truffle oil
- Fleur de sel
- Black pepper
- Preheat oven to 200°C/390°F and line a roasting tray with aluminium foil.
- Slice the butternut squash in half and scoop out the seeds. Place the two slices on the roasting tray and drizzle 1 tablespoon olive oil on each half. Season with nutmeg, salt and pepper and roast for 50 minutes to 1 hour until golden and completely soft.
- Scoop out the butternut squash flesh onto a plate and mash it with the truffle oil, fleur de sel and black pepper. Serve warm.