Truffle White Fish

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.

Butternut Squash Cream
2 butternut squashes, peeled and diced
8-10 sprigs thyme (leaves only)
2 teaspoons salt, or as needed
⅓ cup olive oil

Fill a pot ⅓ 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 10-15 minutes, until it reaches a very creamy consistency.

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