Brown Sugar & Black Truffle Butternut Squash

Elevate your Thanksgiving with roasted butternut squash glazed in a sweet and savory truffle roasting sauce. Our Black Truffle Infused Olive Oil and Black Truffle Dark Balsamic add rich, earthy flavor, while paprika and warm baking spices create a subtle smoky sweetness. Each bite is tender, caramelized, and full of luxurious truffle aroma, making this side dish a holiday showstopper.

Ingredients: 

½ cup canned crushed pineapple 

¼ cup brown sugar 

2 tablespoons Edmond Fallot Dijon Mustard 

2 tablespoons Extra Virgin Olive Oil (Arbequina or Picual) 

2 teaspoons Black Truffle Infused Olive Oil 

2 teaspoons Black Truffle Dark Balsamic

1 teaspoon salt 

½ teaspoon Chinese 5-spice 

½ teaspoon Seasons Spanish Smoked Paprika 

2 small to medium butternut squash, halved 

Fried sage leaves and pomegranate arils, for garish 

Directions:

Preheat the oven to 425°F and line a large baking sheet with foil. In a medium bowl, whisk together crushed pineapple, brown sugar, mustard, Extra Virgin Olive Oil, Black Truffle Infused Olive Oil,  Black Truffle Dark Balsamic, salt, five-spice, and Smoked Paprika to make the roasting sauce. Place a halved butternut squash, cut side up, on the baking sheet, then coat it with half the sauce. Roast for 20 minutes, then baste with the remaining sauce and continue roasting 10 to 15 minutes more, until the squash is tender and the sauce is slightly caramelized. Garnish with sage leaves and pomegranate before serving. Serves 8.