Butternut Squash and Sage Cream Sauce

Butternut Squash and Sage Cream Sauce



  • 2 lbs butternut squash (peeled seeded and cut into 12 inch cubes)
  • 1 tbsp olive oil
  • 3 tbsps unsalted butter
  • 8 sage leaves
  • 1/3 cup shallots (minced)
  • 1 cup low sodium chicken stock
  • 1/4 cup grated parmesan cheese (finely)
  • 1/4 cup heavy cream
  • kosher salt
  • black pepper (freshly ground)
Total Time
1 hr


1. Preheat oven to 425 degrees. Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through. Remove from oven and set aside.

2. Melt butter in medium saucepan. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate. Add shallots to pan and sautée until softened, about 5 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.

3. Using a stick blender, or transferring to the jar of a regular blender, puree until completely smooth.

4. Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Either crumble reserved sage into sauce, or use as a garnish. Use immediately.

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Nutrition Facts

Amount Per Serving
Calories 390 Calories from Fat 240
% Daily Value *
Total Fat 26g 40%
Saturated Fat 14g 70%
Trans Fat
Cholesterol 65mg 22%
Sodium 1460mg 61%
Potassium 1080mg 31%
Total Carbohydrate 37g 12%
Dietary Fiber 6g 24%
Sugars 5g
Protein 8g
Vitamin A 560%
Vitamin C 90%
Calcium 25%
Iron 20%


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