Roasted Squash Sauce

1. 1

   Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat.

2. 2

   Add the shallots and cook, stirring until softened, about 4 minutes.

3. 3

   Add the squash, stock and sage sprigs and simmer, uncovered, for 10 minutes.

4. 4

   Place the sauce in a blender and blend until very smooth, then strain through a fine-mesh sieve, discarding the solids.

5. 5

   When ready to serve, reheat the sauce and season with the cumin, cayenne, salt and white pepper.

6. 6

   Bring just to a simmer, remove from the heat and whisk in the truffle butter or remaining unsalted butter.

7. 7

   Serve immediately with pork, duck or game and garnish with chopped sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.