About This Recipe
This butternut squash gratin, elevated with a hint of porcini and truffle cream, is a rich and velvety appetizer. Perfect for adding refined autumn flavors to your meals, it pairs beautifully with a fresh spinach salad.
Ingredients
At Oliviers&Co
1 jar of Porcini & Summer Truffle Cream
Affiorato Olive Oil
Gold Balsamic Vinegar of Modena
Fleur de Sel
At the market
1 butternut squash
10.5 oz fresh spinach leaves
1 1/4 cup heavy cream
2 eggs
1/2 cup Parmesan cheese
Ground nutmeg
Freshly ground pepper
Directions
Wash the butternut squash and pat it dry. Do not peel it, but remove the seeds. Slice the flesh into thin pieces with the skin on, and steam them for 10 minutes.
Preheat the oven to 350°F (180°C). In a bowl, mix the eggs, 2 tbsp of porcini and truffle cream, and the heavy cream. Season with salt and pepper.
Pour the mixture into a greased baking dish, add the squash slices, sprinkle with grated Parmesan and a touch of nutmeg. Bake for about 35-40 minutes.
Serve with fresh spinach leaves drizzled with smoked or extra virgin olive oil and balsamic vinegar.