I use butternut squash in this recipe, but you could use acorn, turban, or hubbard as well, or pumpkins, as long as they are small enough to handle.
I don’t usually like ruining the advantages of a delicious inexpensive ingredient with an expensive one, but there is something magical about winter squash perfumed with white truffles, and the small amount of oil used will not break the bank.
Peel the squash, cut it in half lengthwise, and scoop out the seeds and all the membrane.
Cut each half lengthwise into halves again. Slice on a vegetable cutter (a mandoline or Japanese vegetable slicer), so that the slices are evenly
Boil in salted water for 5 to 8 minutes, or until just tender. Drain and put the squash in a bowl. Add the butter and white truffle oil. Season and toss together in the bowl gently, so as not to break up the pieces. Serve.
If you want to go entirely mad, as at Christmas, then toss the cooked squash in
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