Roasted Squash Sauce

5.0(6)

by Molly O'Neill

Condiments, Side Dish

Servings

2 1/2 cups

Total time

25 min

Calories / serving

199 kcal

Ingredients (9)

serves

4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butterbutter
5 shallots, peeled and coarsely choppedshallot
2 1/2 cups flesh from roasted acorn or other winter squash
2 cups veal or vegetable stock
2 large sprigs sagesage
1/4 teaspoon ground cumincumin
2 pinches cayenne pepperpepper
Salt and freshly ground white pepper to tastesalt-and-pepper
Chopped sage leaves for garnishsage

Instructions (3 steps)

01Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat. Add the shallots and cook, stirring until softened, about 4 minutes. Add the squash, stock and sage sprigs and simmer, uncovered, for 10 minutes.
02Place the sauce in a blender and blend until very smooth, then strain through a fine-mesh sieve, discarding the solids.
03When ready to serve, reheat the sauce and season with the cumin, cayenne, salt and white pepper. Bring just to a simmer, remove from the heat and whisk in the truffle butter or remaining unsalted butter. Serve immediately with pork, duck or game and garnish with chopped sage.

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Rich recipe — supports nutrition-aware planning.