| Total: | 38 min |
| Prep: | 30 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large butternut squash, about 1 1/2 pounds
- 2 tablespoons olive oil
- 2 shallots, minced
- Salt and pepper
- 1 bay leaf
- Pinch ground nutmeg
- 6 fresh sage leaves, cut in thin strips
- 1 cup chicken broth
- 1/2 cup freshly grated Pecorino Romano
- Chopped chestnuts, for garnish
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 potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 159 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 13 mg |
| Sodium | 443 mg |
Reviews
This is so good I could eat it by itself as a meal. I put it over ravioli and a chopped Italian sausage. Excellent!
Very tasty sauce. I wasn’t sure if there would be enough sauce for my 5 person family so did about 1 1/2 of ingredients. Lots of sauce.
This THE BEST recipe I have EVER gotten off of food network, KUDOS!
Great recipe. I had leftover roasted butternut and adjusted the recipe for the butternut already being cooked. Used all the rest of the ingredients in the amount given. It was fantastic! We will be using this recipe everything we have leftover butternut squash.
Made exactly to recipe and everyone in my house loved it including my two year old and food snob little brother.
It was already so creamy and delicious and the squash sweet, that I don’t know why anyone would add dairy or sweetener. I just removed the bay leaf before blending with everything else in.
We served it over spinach+cheese tortellini mixed with sauteed onion, chicken, bacon, spinach, and sun-dried tomato.
YUMMY!!! I don’t really even like butternut squash, but I sure do LOVE it in this recipe!
This came out great when I served it over potato gnocchi I added agave nectar the end with half and half to make it sweeter and creamer! yum!
Delicious!! My twist on it is to pour it back into the pan after blending and stir in some fat free half and half for an even more creamy texture. A tablespoon of brown sugar gives just a bit of sweetness!
When I made this, I used pine nuts instead of chesnuts and served it over cheese ravioli. It was AMAZING!
I made this whilst preparing some of my “make aheads” for Thanksgiving dinner, because I just couldn’t wait for all those Thanksgiving flavors. The sage and the nutmeg make this perfect for a Thanksgiving preview meal. Absolutely delicious and very easy to put together.