Heirloom Acorn Squash with Truffled Maple Syrup and Chevre Butter
A shareable dish, assume half an acorn squash for two people. Thin sliced smoked ham like speck makes a good addition too.
Course: Appetizer, Side Dish
Keyword: Butternuts, Truffles
2small acorn squash
4ozunsalted butterat room temperature
2ozfresh goat cheeseat room temperature
Two teaspoons cut chives
A few freshly cracked butternuts or black walnuts
Kosher saltto taste
Truffled maple syrupfor drizzling, as a garnish (see recipe)
10gramsFresh honey trufflesone small truffle, plus extra for shaving
Mash or puree the butter and goat cheese, then roll into a log using parchment paper, refrigerate and reserve.
Preheat the oven to 375.
Cut the squash in half, scoop out the seeds and oil them lightly, then place cut side down in a pan and cook for 20 minutes, or until tender when pierced.
The cut side should be lightly browned.
Arrange half a small squash on each plate put a thick slice (1/2 oz) butter in the center, season lightly with salt, sprinkle with chives, a few slices of truffle and a drizzle of maple syrup. Scatter the nuts over the top and eat.