Butternut Squash Sauce With Sage

Recipe Ingredients

1		Butternut squash - (abt 1 1/2 lbs) (large)
2 tablespoons	30ml	Olive oil
2		Shallots - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
1		Ground nutmeg
6		Fresh sage leaves - cut thin strips
1 cup	237ml	Chicken broth
1/2 cup	118ml	Freshly-grated Pecorino Romano
		Chopped chestnuts - for garnish

Recipe Instructions

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Puree the sauce with a standard or immersion blender and serve with Perfect Potato Gnocchi (see recipe). Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B21) - from the TV FOOD NETWORK

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