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Add a photoServings: 6
Ingredients
- 1 lrg butternut squash - (abt 1 1/2 lbs)
- 2 Tbsp. extra virgin olive oil
- 2 x shallots chopped Salt to taste Freshly-grnd black pepper to taste
- 1 x bay leaf
- 1 pch grnd nutmeg
- 6 x fresh sage leaves cut thin strips
- 1 c. chicken broth
- 1/2 c. freshly-grated Pecorino Romano Minced chestnuts for garnish
Directions
- 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 extra virgin olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add in the squash and season with salt and pepper. Saute/fry a few min to lightly caramelize the surface of the cubes. Add in the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook till the squash is tender but still holding its shape, about 8 min.
- Puree the sauce with a standard or possibly immersion blender and serve with Perfect Potato Gnocchi (see recipe). Top with grated cheese and minced chestnuts before serving. If you like, fry some sage and shallots in extra virgin olive oil to garnish.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 41 | 91% |
| Total Fat 4.63g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 35mg | 1% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.45g | 1% |
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