Butternut Squash and Sage Cream Sauce

Name: Butternut Squash and Sage Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: Global
Ingredients: 3 servings Freshly ground black pepper; 907 grams butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 59 milliliters heavy cream; 3 servings Kosher salt; 237 milliliters low-sodium chicken stock; 1 Tbsp olive oil; 59 milliliters finely grated Parmesan cheese; 8 larges sage leaves; 79 milliliters minced shallots; 3 Tbsps unsalted butter

You can never have too many sauce recipes, so give Butternut Squash and Sage Cream Sauce a try. Watching your figure? This gluten free recipe has 393 calories, 8g of protein, and 26g of fat per serving. This recipe serves 3. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of butter, olive oil, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 425 degrees.

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Oven

Place squash in a large bowl and toss with olive oil until evenly coated.

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Olive Oil

Squash

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Bowl

Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through.

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Squash

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Baking Pan

Oven

Remove from oven and set aside.

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Oven

Melt butter in medium saucepan. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly.

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Sage

Butter

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Sauce Pan

Transfer sage leaves to paper towel lined plate.

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Sage

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Paper Towels

Add shallots to pan and sautée until softened, about 5 minutes.

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Shallot

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Frying Pan

Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.

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Chicken Stock

Squash

Using a stick blender, or transferring to the jar of a regular blender, puree until completely smooth.

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Blender

Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Either crumble reserved sage into sauce, or use as a garnish. Use immediately.

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Parmesan