Chef-Owner Kim Alter of San Francisco’s Nightbird one-ups the usual truffle butter with truffle compote instead, which can be used to finish most anything, including fish, pasta, chicken, roasted vegetables or a grilled cheese. Here, it complements a roasted Honeynut squash purée flavored with white miso. As long as the truffles and garlic remain submerged in the oil, this condiment will keep for quite a while in the fridge.
Ingredients
- 10 garlic cloves
- 1 cup neutral oil (90% refined olive oil with 10% extra virgin olive oil)
- Salt, to taste
- 1 black truffle
- 1 Honeynut squash
- Salt, to taste
- 5 tablespoons white miso
- Extra virgin olive oil, to taste
Preparation
Peel garlic cloves. Cut off the end part and discard. Slice garlic thinly lengthwise using a mandoline. If you don’t have a mandoline, use a knife, making sure that all the slices are the same size so that they cook evenly.
Place sliced garlic in a small pot with the oil and salt, and heat on medium heat. Once the oil comes up to a gentle simmer, place the pot off the heat, so the garlic won’t burn. Let sit until the garlic is soft.
With a truffle slicer, slice the truffle a little thicker than you would if using it raw. Place the truffle slices into the pot with the garlic. Let sit until soft. Taste and season with more salt if needed.
Cut the Honeynut squash lengthwise and place on a lined sheet tray. Season with salt. Place in a preheated oven at 325°F for about 35–45 minutes.
Remove from oven, peel off skin and remove seeds. (Chef Alter roasts squash with skins and seeds to protect the flesh, keep moisture in and maximize flavor.)
While squash is still warm, add it to the bowl of a stand mixer fitted with the paddle attachment. Add miso, olive oil and salt, and mix until combined and smooth in consistency. Serve with truffle compote on top, and garnish with some greens if you want to be fancy. Serves 4.
