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Ingredients

• 1 1⁄2 pounds Blue Hubbard Squash, use butternut if you cannot find the blue. peel and cut into 1" chunks
• 3 large Shallot, sliced in rings
• 16 Cipollini Onions, peeled and kept whole
• 3 Pears, firm to the touch since you will be roasting them. core and slice into 4 wedges

• 3⁄4 cup Walnuts, halve and toast in pan for about 5 minute to bring out oils
• 1⁄4 cup Extra Virgin Olive Oil
• Salt and Pepper, to taste
• 1 tablespoon White Truffle Oil, good quality
• 2 teaspoons White Balsamic Vinegar
• 1 Lemon, use the juice of one lemon
• 1 teaspoon Rosemary, fresh and minced

Description

Blue Hubbard Squash. They Came To Our Country From The West Indies Through Marblehead, MA In The 1700’s. I Know This Squash Very Well Because I Grew Up In Massachusetts. I Have A Hard Time Finding It When I’m In CA. It’s An East Coast Squash With Hu

KitchenMonki