Roasted butternut, mini-chanterelles and parsley butter
2 butternut squash
100 g unsalted Isigny PDO Butter
200 g mini-chanterelles
100 g crushed hazelnuts
2 cloves garlic
1 sprig parsley
Preheat the oven to 200°C.
Cut the squash in half and remove the seeds.
Place in the oven for about 20 minutes.
Clean the mini-chanterelles.
Peel and chop the shallot.
Brown the shallot in a frying pan with a little unsalted Isigny PDO Butter. Once translucent, add the mini-chanterelles and cook for 10 minutes.
Prepare the parsley butter by mixing the parsley with the 2 cloves of garlic. Gradually add the butter in cubes.
Arrange the mini-chanterelles, crushed hazelnuts and parsley butter over each piece of squash.
Season with salt and pepper.
Return to the oven for 10 minutes before serving.