Butternut Squash Sage Sauce

Butternut Squash Sage Sauce

  • Servings: 4-5
  • Difficulty: easy
  • Print


  • 1 large butternut squash
  • 2 shallots, minced
  • 1 1/2 cups chicken broth
  • 1 bay leaf
  • 6 sage leaves, cut into thin strips


  1. Heat olive oil in deep pan.
  2. Add in shallots and cook until they begin to turn translucent.
  3. Add butternut squash, cut into small cubes, and caramelize outsides of cubes.
  4. Add in bay leaf, sage leaves, nutmeg, and 1 cup of chicken broth.
  5. Cook until squash becomes tender but is maintaining shape, about 10 minutes.
  6. In blender, puree mixture (minus bay leaf). Slowly adding remainder of chicken broth.
  7. Once done, heat in pot, adding water as necessary until achieving desired consistency.

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