Braised Butternut Squash in Truffle Oil
I eat a lot of butternut squash. It was one of the first real foods my little guy ever ate. But like most things you do too regularly, I was stuck in a complete rut. I took the same route home from work every day and made every butternut squash into the same butternut squash soup. Now this was a great soup, just like my route was the most efficient, but I had other options. I could take the scenic route, or the one that passed right by the ice cream shop and I'd just have to stop.
1 butternut squash, peeled and seeded
4 carrots, peeled
1 onion
Salt and pepper to taste
Chicken stock, vegetable stock, or water
1 small bunch flat leaf parsley
Truffle Oil
Preheat the oven to 350F. Cut the butternut squash and carrots into uniform pieces, about 1 inch square and 2 inches long. Cut the onion into quarters. Season the squash, carrots and onion with salt and pepper and place in a ovenproof baking dish. Add enough stock of your choice to come halfway up the sides of the baking dish. Cover tightly with aluminum foil.
Place in the oven and cook for 20 minutes or until the squash and carrots are tender (Be careful when moving the foil to check on the vegetables. It's very steamy in there!)
Drain the vegetables from the braising liquid and toss with finely chopped fresh parsley. Serve over rice and drizzle with truffle oil.
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