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from Jessica's cookbook

Butternut Squash and Sage Cream Sauce

     






Links:
seriouseats.com


Ingredients:
  • 1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 8 large sage leaves
  • 1/3 cup minced shallots
  • 1 cup low-sodium chicken stock
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Preparation:

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      modified: 2012.03.21 | created: 2012.02.25





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