Even the greyest time of year brings a very sweet ingredient: butternut squash, queen of the autumn.
4
-
10
Easy

Ingredients

  • 500 gr /

    Butternut squash, peeled and cored

  • To taste /

    Porcini or champignon mushrooms

  • To taste /

    Pink peppercorns

  • To taste /

    Fresh thyme

  • Optional /

    One clove of garlic

  • To taste /

    Pine nuts

  • 100% ITALIAN EXTRA VIRGIN OLIVE OIL 500 ML

    100ita500NONLEGA Find out more
  • Salt

  • Pepper

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Instructions

Cut off the ends of the stalks of the mushrooms and use a damp cloth to gently wipe any all soil residues.
Use a sharp knife or a mandoline slicer to slice the mushrooms very finely.
Cut the butternut squash into fairly large chunks. Use a sharp knife or a mandoline slicer to cut it into thin slices.

Arrange the squash on a plate, placing the slices close together. Add the mushrooms to form a second layer. Season with the oil, a pinch of salt and a dash of pepper. If liked, add the finely or coarsely chopped garlic. Garnish with the pink peppercorns.
Leave to marinate at room temperature for 1-2 hours, or even overnight in the refrigerator.
Before serving, add the fresh thyme (or your herb of choice) and the pine nuts (of your nuts of choice).

THE CHEF:

Francesca Palmieri, La gatta col piatto che scotta.

Francesca is a journalist and photographer who loves things vintage; I write (lots), take photographs (whenever I get the chance), cook (more and more every day) and dream (even with my eyes open).