Butternut Squash and Sage Cream Sauce Recipe

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Adapted from Use Real Butter.

Recipe Facts

Active: 20 mins
Total: 60 mins
Serves: 6 to 8 servings
Makes: 3 cups

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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

Directions

  1. 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.

  2. 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.

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

  4. 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

Stick or Regular Blender

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