Butternut Squash And Sage Cream Sauce Recipe Recipe

Name: Butternut Squash And Sage Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 8 large sage leaves; 1/3 cup minced shallots; 1 cup low-sodium chicken stock; 1/4 cup finely grated Parmesan cheese; 1/4 cup heavy cream; Kosher salt; Freshly ground black pepper

Servings: persons

1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons unsalted butter
8 large sage leaves
1/3 cup minced shallots
1 cup low-sodium chicken stock
1/4 cup finely grated Parmesan cheese
1/4 cup heavy cream
Kosher salt
Freshly ground black pepper

1
Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil until evenly coated. 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. Remove from oven and set aside.
2
Melt butter in medium saucepan. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate. Add shallots to pan and sautee until softened, about 5 minutes. 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.
3
Using a stick blender, or transferring to the jar of a regular blender, puree until completely smooth.
4
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.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes, 1 tablespoon olive oil, 3 tablespoons unsalted butter, 8 large sage leaves, and more.

Yes, Butternut Squash And Sage Cream Sauce Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Sage Cream Sauce Recipe

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