Save Recipe Print
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
4 to 6 servings
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
4 to 6 servings

Ingredients

Directions

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Horseradish Sauce

Recipe courtesy of Ree Drummond

Horseradish Cream Sauce

Recipe courtesy of Food Network

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Prime Rib Sandwiches with Horseradish Sauce

Recipe courtesy of Nancy Fuller

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.