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