Butternut Squash and Sage Cream Sauce
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2-pound butternut squash (1)
- Sage, large leaves (8)
- Shallots (1/3 cup)
- Canned Goods
Chicken stock, low-sodium (1 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (1 tablespoon)
- Dairy
- Butter, unsalted (3 tablespoons)
- Heavy cream (1/4 cup)
- Parmesan cheese (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 22, 2012 (1 year ago).
181 people saved this recipe.
