Experience the comforting flavors of autumn with this Butternut Squash and Sage Cream Sauce. This velvety sauce, crafted from roasted butternut squash, fresh sage, and a touch of cream, is perfect for various occasions. Whether you are serving it over pasta, gnocchi, or using it as a base for risotto, this sauce adds a rich and savory profile that elevates any dish.
Why You’ll Love This Butternut Squash and Sage Cream Sauce
This sauce is not just about taste; it’s about convenience and versatility.
- Easy to Make: With simple ingredients and straightforward steps, this sauce comes together in no time.
- Flavorful: The combination of roasted butternut squash and sage delivers a delightful flavor that warms the soul.
- Versatile: Great for pasta, gnocchi, or as a base for other dishes, making it a staple in your kitchen.
- Nutritious: Packed with vitamins from butternut squash while remaining creamy and indulgent.
- Perfect for Fall: Embrace the seasonal flavors that make this dish ideal for cozy dinners.
Tools and Preparation
Gathering the right tools will make preparing your Butternut Squash and Sage Cream Sauce easier and more enjoyable.
Essential Tools and Equipment
- Immersion blender (or regular blender)
- Baking sheet
- Large skillet
- Cutting board
- Sharp knife
Importance of Each Tool
- Immersion blender: Perfect for achieving a smooth consistency without transferring hot ingredients to another container.
- Baking sheet: A must-have for roasting vegetables evenly in the oven.
- Large skillet: Ideal for sautéing aromatics and combining your sauce ingredients efficiently.
Ingredients
For the Sauce
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 cup vegetable broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Pinch of nutmeg (optional)
For Serving
- Cooked pasta or gnocchi of your choice
How to Make Butternut Squash and Sage Cream Sauce
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the mixture out on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
Step 2: Sauté the Aromatics
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Blend the Sauce
Once the squash is roasted, add it to the skillet with the sautéed onion and garlic. Pour in the vegetable broth. Use an immersion blender (or a regular blender) to puree the mixture until smooth and creamy.
Step 4: Add Cream and Cheese
Return the blended sauce to the skillet (if using a regular blender). Stir in the heavy cream, Parmesan cheese, chopped sage, and nutmeg (if using). Cook over low heat, stirring occasionally for about 5 minutes until heated through.
Step 5: Serve
Toss the sauce with cooked pasta or gnocchi of your choice. Garnish with additional sage and Parmesan if desired. Serve warm and enjoy!
How to Serve Butternut Squash and Sage Cream Sauce
This creamy and flavorful sauce is versatile, making it a delightful addition to various dishes. Here are some serving suggestions to enjoy the rich taste of Butternut Squash and Sage Cream Sauce.
With Pasta
- Spaghetti: Toss the sauce with al dente spaghetti for a comforting meal.
- Farfalle: The bow-tie pasta holds sauce well, creating a delightful bite.
- Penne: Its tubular shape captures the creamy sauce perfectly.
Over Gnocchi
- Potato Gnocchi: Pair the sauce with soft potato gnocchi for a heavenly combination.
- Pumpkin Gnocchi: Enhance the autumn flavors by using pumpkin-infused gnocchi.
As a Base for Risotto
- Risotto Bianco: Stir the sauce into creamy risotto for an elegant dish.
- Mushroom Risotto: Add sautéed mushrooms for an earthy twist that complements the sauce.
With Roasted Vegetables
- Mixed Roasted Veggies: Drizzle over a medley of roasted seasonal vegetables for added richness.
How to Perfect Butternut Squash and Sage Cream Sauce
Creating the perfect Butternut Squash and Sage Cream Sauce requires attention to detail. Here are some tips to elevate your dish.
- Bold Roasting: Roast your butternut squash until caramelized for deeper flavor.
- Fresh Herbs: Use fresh sage instead of dried for a more vibrant taste.
- Cream Consistency: Adjust the cream quantity to achieve your desired sauce thickness.
- Nutmeg Touch: A pinch of nutmeg adds warmth; don’t skip it if you enjoy savory notes.
- Blend Smoothly: Ensure your mixture is completely smooth for a velvety texture.
Best Side Dishes for Butternut Squash and Sage Cream Sauce
Pairing side dishes with this sauce can enhance your meal experience. Here are some wonderful options that complement its flavors beautifully.
- Garlic Bread: Crispy on the outside, soft on the inside, perfect for mopping up sauce.
- Arugula Salad: A light salad with lemon vinaigrette provides a fresh contrast.
- Roasted Brussels Sprouts: Their slight bitterness balances the creaminess of the sauce.
- Steamed Asparagus: Tender asparagus adds a pop of color and nutrition to your plate.
- Quinoa Pilaf: A nutty quinoa dish provides a hearty base while absorbing extra sauce.
- Cauliflower Mash: A creamy alternative to mashed potatoes that pairs wonderfully with rich sauces.
Common Mistakes to Avoid
When preparing your Butternut Squash and Sage Cream Sauce, avoiding common pitfalls can make a big difference in the final outcome.
- Skipping the Roasting Step: Roasting butternut squash enhances its sweetness. Don’t skip this step; it adds depth and flavor to your sauce.
- Overcooking the Aromatics: Sautéing onion and garlic is essential, but overcooking them can lead to bitterness. Cook until just softened for the best taste.
- Not Adjusting Seasoning: Taste your sauce before serving. If it lacks flavor, add more salt, pepper, or sage as needed to elevate the dish.
- Using Cold Ingredients: Adding cold cream or broth can shock the sauce and affect texture. Always use room-temperature ingredients for a smoother blend.
- Blending Too Long: While you want a creamy texture, over-blending can lead to a watery sauce. Blend just until smooth for the perfect consistency.
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Instructions
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months for best quality.
Reheating Instructions
- Oven: Preheat to 350°F (175°C) and heat in a baking dish covered with foil until warm.
- Microwave: Heat in short bursts of 30 seconds, stirring in between until heated through.
- Stovetop: Warm over low heat, stirring frequently to avoid scorching.
Frequently Asked Questions
What is Butternut Squash and Sage Cream Sauce?
Butternut Squash and Sage Cream Sauce is a rich and creamy sauce made from roasted butternut squash, fresh sage, and heavy cream. It pairs well with pasta or gnocchi.
How can I customize this Butternut Squash and Sage Cream Sauce?
You can customize this sauce by adding different herbs like thyme or rosemary, or by incorporating spices such as cayenne pepper for heat.
Can I make Butternut Squash and Sage Cream Sauce vegan?
Yes! Substitute heavy cream with coconut milk or cashew cream, and skip the Parmesan cheese or use a vegan alternative for a delicious vegan option.
What dishes pair well with Butternut Squash and Sage Cream Sauce?
This versatile sauce works wonderfully with pasta dishes, gnocchi, risotto, or even drizzled over roasted vegetables.
Final Thoughts
The Butternut Squash and Sage Cream Sauce offers comforting flavors that are perfect for autumn. Its versatility allows you to pair it with various dishes while also providing options for customization based on personal taste. Give it a try; you won’t be disappointed!
Butternut Squash and Sage Cream Sauce
- Total Time: 45 minutes
- Yield: Serves 4
Description
Indulge in the comforting flavors of autumn with this Butternut Squash and Sage Cream Sauce. This velvety, creamy sauce, made from roasted butternut squash, aromatic sage, and a hint of cream, is perfect for drizzling over pasta or gnocchi. Simple to prepare and packed with nutrients, it delivers a delightful combination of savory and sweet notes that will elevate any fall dish. Whether you’re hosting a cozy dinner or looking for a quick weeknight meal, this versatile sauce is sure to impress family and friends alike.
Ingredients
- 1 medium butternut squash (peeled and diced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium onion (chopped)
- 2 teaspoons minced garlic
- 1 cup vegetable broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh sage (chopped)
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large skillet over medium heat, sauté chopped onion in olive oil for about 5 minutes. Add minced garlic and cook for an additional 30 seconds.
- Combine roasted squash with sautéed onion and garlic in the skillet. Pour in vegetable broth and blend until smooth using an immersion blender.
- Return the mixture to the skillet; stir in heavy cream, Parmesan cheese, chopped sage, and nutmeg if desired. Heat through for about 5 minutes.
- Serve warm over cooked pasta or gnocchi.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: Autumn/Fall
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 205
- Sugar: 4g
- Sodium: 401mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg
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