This recipe is pretty much Keto friendly, which is a good thing since Marc and I have been on a mission to reduce our carbohydrate intake. The Stuffed squash with truffle and chestnut crumble recipe calls for cous cous, which we eliminated, and simply stuffed the squash with kale, zucchini, and dried apricots. What made the dish special was the TruffleHunter Black Truffle Oil drizzled over the top with some fresh truffle slices. If you can’t get your hands on truffle slices, use their truffle dust, which is equally amazing.

Are we making you hungry? Then check out our other truffle options made by one of our favorite producers, TruffleHunter, the trusted choice out of the UK. They are beloved by many Britain chefs…and the best part? They fly fresh truffles to private clients and restaurants around the world, and the shipping costs are super affordable.