Roasted Squash Sauce

Name: Roasted Squash Sauce
Total time: 25 min
Yield: 2 1/2 cups
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

By Molly O'Neill

Total Time: 25 minutes
Rating: 5(5)
Comments: Read comments

Featured in: Food; Unimpeachable Sauces

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Ingredients

Yield:2½ cups

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

Ingredient Substitution Guide

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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.