Learn how to choose fresh butternut squash in Chef’s blog posted on pazoo.com earlier in the week.
Gluten Free – Serves 4
Ingredients
- 1 large butternut squash, about 1 1/2 pounds
- 2 tablespoons olive oil
- 1 large shallot, finely diced
- Salt and pepper
- 6 fresh sage leaves, cut in thin strips
- 1 cup chicken broth
- ½ cup freshly grated Pecorino Romano
Method
- Split, peel and dice butternut squash, discarding seeds.
- Heat pan with olive oil and add shallots over medium heat.
- Once shallots are lightly browned, add the squash and season with salt and pepper. Once squash becomes light brown, add sage and chicken broth.
- Cover the pan and cook until the squash is tender
- Add the Romano cheese and puree the sauce using a food processor or blender.
Serve with Chef Eric’s Butternut Squash Ravioli or your favorite pasta!
Fire It Up – and have a Happy Thanksgiving!
Chef Eric LeVine