Butternut squash sauce
The flesh of the squash binds the sauce while also adding a burst of flavour.
Makes 1100g.
Allergens and dietary requirements
- Celery
- Sulphite
- Cow's milk
- Lactose
Ingredients
800
g
butternut squash2
leaves
bay leaf5
sprigs
thyme1
sprig
rosemary3
tbsp
honey2
shallots, diced300
ml
veal stockas needed
butteras needed
salt and pepper