Roasted Squash Sauce

Name: Roasted Squash Sauce
Ingredients: 4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter; 5 shallots, peeled and coarsely chopped; 2 1/2 cups flesh from roasted acorn or other winter squash; 2 cups veal or vegetable stock; 2 large sprigs sage; 1/4 teaspoon ground cumin; 2 pinches cayenne pepper; Salt and freshly ground white pepper to taste; Chopped sage leaves for garnish

9 ingredients

7 steps

Ingredients

4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter
5 shallots, peeled and coarsely chopped
2 1/2 cups flesh from roasted acorn or other winter squash
2 cups veal or vegetable stock
2 large sprigs sage
1/4 teaspoon ground cumin
2 pinches cayenne pepper
Salt and freshly ground white pepper to taste
Chopped sage leaves for garnish

Directions

1

Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat.
2

Add the shallots and cook, stirring until softened, about 4 minutes.
3

Add the squash, stock and sage sprigs and simmer, uncovered, for 10 minutes.
4

Place the sauce in a blender and blend until very smooth, then strain through a fine-mesh sieve, discarding the solids.
5

When ready to serve, reheat the sauce and season with the cumin, cayenne, salt and white pepper.
6

Bring just to a simmer, remove from the heat and whisk in the truffle butter or remaining unsalted butter.
7

Serve immediately with pork, duck or game and garnish with chopped sage.