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Ingredients
- 4tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter
- 5shallots, peeled and coarsely chopped
- 2½cups flesh from roasted acorn or other winter squash
- 2cups veal or vegetable stock
- 2large sprigs sage
- ¼teaspoon ground cumin
- 2pinches cayenne pepper
- Salt and freshly ground white pepper to taste
- Chopped sage leaves for garnish
Nutritional analysis per serving (5 servings)
199 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat. Add the shallots and cook, stirring until softened, about 4 minutes. Add the squash, stock and sage sprigs and simmer, uncovered, for 10 minutes.
- Step 2
Place the sauce in a blender and blend until very smooth, then strain through a fine-mesh sieve, discarding the solids.
- Step 3
When ready to serve, reheat the sauce and season with the cumin, cayenne, salt and white pepper. Bring just to a simmer, remove from the heat and whisk in the truffle butter or remaining unsalted butter. Serve immediately with pork, duck or game and garnish with chopped sage.
Private Notes