Butternut Squash & Sage Sauce

A tasty butternut squash recipe that I did over spring break.

Butternut Squash & Sage Sauce. Adapted from SeriousEats

Via

• 1 2-pound butternut squash
• 3 tablespoons olive oil
• 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. Cut squash into ~16 pieces, place in a baking pan with 1 inch of water or less, and bake for about 30 minutes, or until tender. Let the squash cool (gently running cold water of it works) before easily peeling off the skins. Then mash with a hand masher.

Warm oil 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.


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.

Note: I honestly don't know what size squash I used. My other changes: 

olive oil, not butter

a random amount of dried sage

onion, not shallots

added 25 oz pinto beans for some protein