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Ingredients
4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter
5 shallots, peeled and coarsely chopped
2 ½ cups flesh from roasted acorn or other winter squash
2 cups veal or vegetable stock
2 large sprigs sage
¼ teaspoon ground cumin
2 pinches cayenne pepper
Salt and freshly ground white pepper to taste
Chopped sage leaves for garnish
Nutritional analysis per serving
19 grams carbs; 37 milligrams cholesterol; 206 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 5 grams fiber; 539 milligrams sodium; 3 grams protein; 6 grams sugar
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