Ingredients

1 large butternut squash, about 1 1/2 pounds
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. Top with grated cheese and
chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.