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Butternut Squash & Pear cream with Hazelnuts

Ingredients (make 4 servings)

• 500 gm pumpkin (diced)

• 3 medium size pears (diced)

• 1 Medium Onion (diced)

• 12 Hazelnuts

• Gorgonzola Cheese

• 25 gm Butter

• 2 tbsp extra virgin olive oil

• 1 cup vegetable broth

• 100 gm Sugar

• Pepper

• Salt

In a sauce pan, add the olive oil, butter, and sauté lightly the onion, pumpkin, and pears forapproximately 10 minutes.Then add the vegetable broth and cook for another 15 minutes. Seasonwith Salt and Pepper to taste. On a separate pan, add sugar and the hazelnuts. Sauté overmedium heat until the sugar caramelizes, then remove and place on a paper towel. Assemble yourdish with the Pumpkin Cream, the Gorgonzola Cheese, and Hazelnuts. Serve hot with a drizzle ofolive oil.