Recipe Friday: The Truffle Squash Ragu from OEB Breakfast Co.

Marilyn HawkesJanuary 2020
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Squash lovers, this bountiful breakfast recipe is going to rock your world. Italian-Canadian chef Mauro Martina, who recently opened OEB Breakfast Co. in north Scottsdale, shares his popular Truffle Squash Ragu recipe and a couple of tips on how to make this savory breakfast dish.

Martina likes the Truffle Squash Ragu because it’s delicious on its own or with poached eggs, toast or egg noodles. The dish is also easy to modify. “You don’t have to add the tartufata or truffle oil if that’s not your thing. Fresh herbs or extra caramelized onions will do the trick as well,” he says.

When making the dish, take your time, Martina says. “This recipe is easy to follow as long as you have all your ingredients ready. The worst thing you can do is start a recipe and prep as you go.”

If necessary, the squash can be made ahead of time and heated when you’re ready to eat. It should last about five days in the refrigerator, but I have a feeling you won’t have many leftovers.

Truffle Squash Ragu
(makes 4 portions)

Ingredients

1 oz. canola oil or any other vegetable oil will do
1 bay leaf, fresh or dried
1 large yellow onion, diced in fine cubes
4 cloves garlic, chopped
2 sprigs of fresh thyme, whole
3 oz. brown sugar, packed
2 lbs.  butternut squash, peeled and cubed ¾ inch
1 tbsp. truffle paste (tartufata) find at any high-end grocery store
Kosher salt and freshly ground black pepper
1 tbsp. white truffle oil (to finish only)
1 liter vegetable stock, enough to cover squash when cooking. Use water if stock is not available.

Preparation

Preheat a large brazier pot with canola oil. Add cubed squash and sauté for 5-8 minutes without giving the squash any color. Add bay leaf, season lightly with salt and black pepper, and then add thyme sprig, whole. Add diced onions and chopped garlic and sugar. Stir well and cook for an additional 5-6 minutes on medium-low heat. Add just enough vegetable stock to cover squash. Lower the heat and cook for 25-30 minutes or until squash is fork tender. When done, stir in the tartufata.

Cool completely and finish with truffle oil, season with kosher salt and pepper as required. Serve warm over your favorite toasted bread (rye or other dense breads are great), or wilted spinach. Poached eggs or eggs cooked any way you like will pair well with this side dish. Hollandaise is not a must but it is recommended.

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