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1
To cook the squash, in a large saucepan, melt the butter over medium-low heat until foamy.
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2
Add the shallot and cook until translucent, about 3 minutes.
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3
Add the squash cubes, brown sugar, and nutmeg.
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4
Add enough chicken stock to not quite cover the squash, and season with salt and pepper.
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5
(Reserve any remaining stock for another use.)
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6
Bring to a boil over high heat, then decrease the heat to low.
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7
Simmer until the squash is tender, about 30 minutes.
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8
To make the puree, using a slotted spoon, transfer the squash mixture to the work bowl of a food processor fitted with the metal blade.
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9
Process until a smooth puree.
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10
If the mixture is too thick, add some of the cooking liquid, if necessary.
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11
If too thin, transfer to a clean saucepan and cook over low heat to evaporate some of the moisture, then proceed with the recipe.
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12
Add the heavy cream; taste and adjust for seasoning with salt and pepper.
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13
Garnish with the sage leaves and serve immediately.
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14
The large bell-shaped squash may seem a bit daunting to chop at first, but its actually one of the easiest squash to handle.
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15
Using a large chefs knife, slice a bit off the ends to create flat surfaces.
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16
Halve the squash crosswise between its narrow and bulbous ends.
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17
Stand the slender, solid neck piece on one flat end and remove the tough outer peel by slicing from top to bottom with a chefs knife.
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18
Use a vegetable peeler to pare off the skin from the round section.
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19
Halve this section and remove the seeds from the cavities with a metal spoon and discard.
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20
Cut the squash into uniform 1/2-inch cubes.
