The nerd I cook for is my boyfriend. He is always very positive about my cooking ("it's only a little overcooked!"), but he does have his favorites. This is his favorite from this week. It's a slightly sweet sauce that pairs well with a savory ravioli and white wine. The recipe is courtesy of Tyler Florance and Foodnetwork.com.
Butternut Squash Sauce with Sage
Ingredients
* 1 large butternut squash, about 1 1/2 pounds (Trader Joe's has pre-cut squash)
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish
Directions
Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
Puree the sauce with a standard or immersion blender and serve with potato gnocchi or your favorite ravioli. I didn't puree the sauce when I fixed it. I just left it chunky and it was just fine. I think it might have been better pureed, but Brendan thought it was still awesome chunkified. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
Alcohol pairing: This dish goes well with any type of Chardonnay or Sauvignon Blanc.
If you try it out, let me know what you think and what you paired it with. Happy eating!
<3, your Nerd
No comments:
Post a Comment