Butternut Squash and Sage Cream Sauce Recipe

Name: Butternut Squash and Sage Cream Sauce Recipe
Total time: 60 min
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

Why This Recipe Works

Roasting the squash until browned enhances its sweetness and brings out its best flavor.
Cooking the shallots in browned sage butter adds a nutty depth and extra sweetness.

I've been in the mood for pasta, but not the usual red sauce. Thinking differently, I remembered a rigatoni with butternut squash, peas, and porcini mushrooms I've had multiple times at Zero Otto Nove in the Bronx, and put together this butternut squash cream sauce inspired by that.

I wanted to get this done all in one pan, but the amount of squash was just too much to brown in a 12-inch skillet, so I started by roasting the cubed butternut squash in a hot oven until nicely caramelized around the edges. The squash then gets added to a saucepan with shallots sautéed in a browned sage butter along with the chicken stock. After being simmered together, the mixture is puréed and finished with Parmesan and heavy cream.

Rich, sweet, and just a little salty, this is a truly winning sauce. Breaking up the pasta monotony at home, it was a welcome change and one that I'd be happy to make over and over again.

February 2012

Recipe adapted from Use Real Butter.

Butternut Squash and Sage Cream Sauce Recipe

Active 20 mins

Total 60 mins

Serves 6 to 8 servings

Makes 3 cups

Rich, sweet, and savory, this is a truly winning sauce.

1-2 pounds 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°F (220°C). Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking sheet, 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 a medium saucepan. When foaming subsides, add sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to a paper towel-lined plate. Add shallots to pan and sautée until softened, about 5 minutes. Add 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 an immersion blender, or transferring to a countertop blender, purée 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.

Special Equipment

Rimmed baking sheet, saucepan, immersion blender or countertop blender

Notes

To learn how to prepare, peel, and cut butternut squash, check out our knife skills guide.

Nutrition Facts (per serving)
142	Calories
10g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	142
% Daily Value*
Total Fat 10g	12%
Saturated Fat 5g	26%
Cholesterol 23mg	8%
Sodium 330mg	14%
Total Carbohydrate 13g	5%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 3g
Vitamin C 17mg	84%
Calcium 84mg	6%
Iron 1mg	5%
Potassium 370mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)