Preheat oven to 400°F (200°C). Drizzle acorn squash halves with 1 tbsp Olive Oil and season with Fleur de Sel and Black Pepper. Roast for 45-60 minutes, or until tender.
While squash roasts, heat remaining Olive Oil in a large pot or Dutch oven over medium heat.
Add Shallot and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Chanterelle, Porcini, and Oyster Mushrooms and cook until browned and softened, about 8-10 minutes.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Stir in San Marzano Tomatoes, Tomato Paste, and Fresh Thyme. Bring to a simmer, then reduce heat to low and cook for 20 minutes.
Scoop out the roasted acorn squash flesh and add it to the sauce. Stir to combine.
Stir in Heavy Cream and simmer for 5 minutes more.
Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Stir in Truffle Oil and Fresh Parsley before serving.
Ingredients
4
1 medium600 gAcorn Squash-halved, seeded
4 oz115 gChanterelle Mushrooms-cleaned
4 oz115 gPorcini Mushrooms-cleaned, sliced
2 oz55 gOyster Mushrooms-torn
1 medium150 gShallot-finely diced
4 cloves12 gGarlic-minced
1 (28 oz) can794 gSan Marzano Tomatoes-crushed by hand
1/2 cup120 mLDry Sherry
1/4 cup60 mLHeavy Cream
1 tbsp15 mLTomato Paste
1 tsp5 mLFresh Thyme-chopped
SaltTo tasteFleur de Sel
Black PepperTo tasteFreshly Ground
3 tbsp45 mLOlive Oil
1 tbsp15 mLTruffle Oil
2 tbsp30 mLFresh Parsley-chopped
Equipment
Baking sheet
Large pot or Dutch oven
Cutting board
Knife
Instructions
Preheat oven to 400°F (200°C). Drizzle acorn squash halves with 1 tbsp Olive Oil and season with Fleur de Sel and Black Pepper. Roast for 45-60 minutes, or until tender.
While squash roasts, heat remaining Olive Oil in a large pot or Dutch oven over medium heat.
Add Shallot and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Chanterelle, Porcini, and Oyster Mushrooms and cook until browned and softened, about 8-10 minutes.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Stir in San Marzano Tomatoes, Tomato Paste, and Fresh Thyme. Bring to a simmer, then reduce heat to low and cook for 20 minutes.
Scoop out the roasted acorn squash flesh and add it to the sauce. Stir to combine.
Stir in Heavy Cream and simmer for 5 minutes more.
Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
Stir in Truffle Oil and Fresh Parsley before serving.
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