Description
This rich and velvety butternut squash fondant is a stunning side dish that combines simplicity with sophistication, perfect for dinner parties or special occasions.
Ingredients
Scale
- 1 medium-sized butternut squash, peeled and sliced into thick rounds
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup vegetable stock (or chicken stock for non-vegetarian option)
- 2–3 sprigs fresh thyme
- 2 garlic cloves, gently crushed
- Salt and pepper to taste
- Optional garnish: Fresh parsley or flaky sea salt
Instructions
- Peel the butternut squash and slice it into 1-inch thick rounds. Remove seeds from the center of each slice using a spoon or small cutter.
- Place a cast-iron skillet over medium heat and add 1 tablespoon of olive oil and 2 tablespoons of butter. Let the butter melt completely.
- Place the squash rounds in the skillet, making sure they’re evenly spaced. Cook for 3-4 minutes per side until golden brown.
- Add the crushed garlic cloves and fresh thyme sprigs around the squash. Season with salt and pepper.
- Pour enough vegetable stock into the skillet to reach halfway up the sides of the squash rounds.
- Reduce the heat to low and cover the skillet. Simmer for 15-20 minutes, or until the squash is tender when pierced with a knife.
- Remove the lid and increase the heat slightly. Allow the liquid to reduce and the squash to caramelize, spooning the buttery sauce over the tops occasionally.
- Carefully transfer the squash to a serving platter. Garnish with fresh parsley or flaky sea salt if desired.
Notes
For extra flavor, try adding a splash of white wine to the stock or garnish with crispy pancetta or toasted pine nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 squash round
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Keywords: butternut squash, fondant, elegant side dish, dinner party recipe, vegetarian, French cuisine