Roasted butternut, mini-chanterelles and parsley butter

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.