Roasted Honeynut Squash Puree with Black Truffle Compote

Roasted Honeynut Squash Puree with Black Truffle Compote

ediblemarinandwinecountry.ediblecommunities.com

Chef-Owner Kim Alter of San Francisco’s Nightbird one-ups the usual truffle butter with truffle compote instead, which can be used to finish most anything, incl

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Ingredients

  • 10 garlic cloves
  • 1 cup neutral oil (90% refined olive oil with 10% extra virgin olive oil)
  • Salt, to taste
  • 1 black truffle
  • 1 Honeynut squash
  • 5 tablespoons white miso
  • Extra virgin olive oil, to taste

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