Mario Batali's Goat Cheese and Green Olive Truffles with Butternut Squash

About This Recipe

This recipe appears in: Celebrity Chef Holidays: Mario Batali


  • 12 ounces fresh, soft goat cheese such as Coach Farm
  • 2 bunches flat leaf parsley, finely chopped to yield 1/2 cup to spread on plate
  • 1 cup green olive pesto to spread on plate
  • 1 medium butternut squash, peeled, seeded and cut into 1/4-inch cubes (about 2 cups)
  • 1/2 cup extra virgin olive oil plus 1/4 cup
  • 1/4 cup balsamic vinegar
  • 2 scallions, thinly sliced from white to green
  • 1 tablespoon black mustard seeds
  • salt
  • freshly ground pepper


  1. 1

    Roll goat cheese into four pieces roughly the size of golf balls

  2. 2

    Roll balls in olive pesto, tapping and rolling so that pesto adheres in a thin layer.

  3. 3

    Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set these goat cheese "truffles" aside.

  4. 4

    Bring two quarts of water to a boil.

  5. 5

    Drop squash cubes into boiling water and cook until soft yet still firm (about 3-4 minutes). Drain in a colander over sink and refresh with cold water until cool.

  6. 6

    Toss squash cubes with extra virgin olive oil, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper.

  7. 7

    Divide and arrange squash salad in center of four plates. Place one goat cheese "truffle" in center of each plate and drizzle with 1 tablespoon extra virgin olive oil and serve.


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