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Receta Butternut squash in tarragon sauce
by Chez la mere

Butternut squash in tarragon sauce
Calificación: 4/5
Avg. 4/5 1 voto
  Canada Canadian
  Raciónes: 1

Ingredientes

  • 1 butternut squash
  • sea salt, freshly ground pepper
  • leaves from one tarragon sprig
  • 4-5 TBS extra virgin olive oil
  • 3 TBS hazelnut oil
  • juice of one lemon
  • ½ tsp wholegrain mustard
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped.
  • 1 tsp sunflower seeds
  • 1 tsp pumpkin seeds
  • 1 tsp pine nuts
  • 2 dried sage leaves

Direcciones

  1. Peel the squash, cut it in half lengthwise and remove the seeds. Cut the flesh into 1/8 inch thick slices.
  2. Blanch squash for 2 minutes in boiling salted water, then drain. Pat dry. Place in a serving dish, season with salt and pepper.
  3. Chop tarragon. In a bowl, mix olive and hazelnut oils, lemon juice, mustard, shallot, garlic and the chopped tarragon leaves. Pour over the squash.
  4. In a small skillet, dry-fry the sunflower and pumpkin seeds and pine nuts. Chop them finely with the sage. Sprinkle this mixture over the squash. Serve cold.