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This butternut squash cream is one of those easy recipes that I’ve come back to multiple times. Its simplicity makes it more of a building block than an actual dish. It’s a layer of texture and flavor to be added under meats, chicken, fish, or even simple roasted vegetables. It’s how we turn a simple protein into a composed dish; the variations are endless. I’ve used it here paired with a simple seared white fish for a light summer dinner for two.
2 butternut squashes, peeled and diced
8 to 10 sprigs thyme (leaves only)
2 teaspoons Gefen Salt, or as needed
1/3 cup Tuscanini Olive Oil
2 fillets turbot or white fish of choice
Gefen Salt, to taste
black pepper, to taste
truffle zest, as needed
2 to 3 teaspoons Tuscanini Truffle Oil
4 to 6 sprigs fresh thyme
1 tablespoon Tuscanini Olive Oil
1 bunch rainbow chard or greens of choice, cleaned
Gefen Salt, to taste
black pepper, to taste
roasted radishes
chopped pistachios
Maldon salt
chopped fresh parsley or microgreens
Fill a pot 1/3 of the way with salted water and bring to a boil. Add butternut squash and simmer until soft and easily pierced with a fork, about one hour.
Drain butternut squash in a colander and press down to remove excess water. Transfer to a food processor together with thyme and salt. While food processor is running, slowly drizzle in olive oil. Continue blending for 10 to 15 minutes, until it reaches a very creamy consistency.
Pat fish dry. Season with salt and pepper and dust entire fillet with truffle zest.
Heat truffle oil in a skillet and add fresh thyme. When oil is hot, sear fish for four to five minutes per side, until cooked through.
Set aside and let cool.
Heat oil in a large skillet. When oil is hot, add greens and sauté for five minutes.
Season with salt and pepper, then cover and reduce heat to low. Let steam for another five minutes until wilted.
Plate butternut squash and use the back of a large spoon to create a half-moon shaped swirl.
Carefully plate wilted greens over mash and top with pan-seared fish and roasted radishes.
To finish, sprinkle with pistachios, Maldon salt, and parsley or microgreens.
Photography by Chay Berger
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