Butternut squash roasted with mushrooms and summer truffle sauce - by Afternoon Teabutternut-squash-roasted-with-mushrooms-and-summer-truffle-sauce-by-afternoon-tea
dsc02733_r2869751064002394007900594800Catalogue Thème AutomatiqueCatalogueThemeAutomatiqueCT-374CT-3740007990Butternut squash roasted with mushrooms and summer truffle sauce - by Afternoon Tea..
Butternut squash roasted with mushrooms and summer truffle sauce - by Afternoon Tea
For 4 personsPreparation : 30 mnCooking : 45 mn
½ butternut squash
100g of wild rice
50g of parmesan cheese
130g of mushrooms
3 dessert spoons of summer truffle sauce
2 dessert spoons of olive oil
Salt and pepper
1 red onion
Recipe realised by Celine on the blog "Afternoon Tea Gourmand".
1. Cut the butternut squash lengthways in two. Remove the pips of the pieces of butternut and smear them with olive oil. Put them in the oven 180° for 10 minutes. 2. In the meantime, cook the wild rice. Peel and chop the red onion finely, sweat the chopped onion with olive oil until translucent. Add the mushrooms cut in little pieces and let it cook while stirring for a few minutes. 3. When the butternut squash pieces are baked, remove from oven. Mix the rice with the mushrooms and the onion and add the summer truffle sauce. Reduce it a little bit if necessary. 4. Fill the butternut squash with this delicious preparation, dust them with parmesan and broil in oven for a few minutes.