Gastronomixs

Butternut squash sauce

The flesh of the squash binds the sauce while also adding a burst of flavour. 

Makes 1100g.

Butternut squash sauce

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Ingredients

800

g

butternut squash

2

 

bay leaves

5

sprigs

thyme

1

sprig

rosemary

3

tbsp

honey

2

 

shallots, finely chopped

300

ml

veal stock

As needed:

 

butter

As needed:

 

salt and pepper

Preparation method

  • Cut the butternut squash into quarters and remove the seeds.
  • Make several cuts in the flesh of the squash.
  • Insert the herbs evenly into the cuts.
  • Sprinkle with honey and salt and wrap the quarters in aluminium foil.
  • Bake the squash in an oven at 180°C for 25 minutes.
  • Take the herbs out of the squash and remove the cooked flesh from the skins.
  • Fry the shallots, add the squash, and deglaze with the veal stock.
  • Allow to infuse for fifteen minutes before blending it in a blender or food processor until you have a smooth mixture.
  • Mount with butter if desired and season to taste with salt and pepper.

Serving suggestions

  • As a sauce with poultry, rabbit, and suckling pig with components of potato, carrot, or fennel.
  • Delicious served with skate wing, potato, and sweet pepper.
  • Perfect in combination with quail, spring onion, and langoustine.

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