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
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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