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Ingredients
4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter
5 shallots, peeled and coarsely chopped
2 ½ cups flesh from roasted acorn or other winter squash
2 cups veal or vegetable stock
2 large sprigs sage
¼ teaspoon ground cumin
2 pinches cayenne pepper
Salt and freshly ground white pepper to taste
Chopped sage leaves for garnish
Nutritional analysis per serving
19 grams carbs; 37 milligrams cholesterol; 206 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 5 grams fiber; 539 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Not much parsley taste, and I used strong tasting parsley call I could taste was the chicken stock and cream