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

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Beefy Butternut Squash Chili

Recipe courtesy of Sunny Anderson

Spaghetti Squash and Meatballs

Recipe courtesy of Food Network Kitchen

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Browse Reviews By Keyword

          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.