Cream-Braised Mélange of Winter Squash
You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives you some leeway to suit the group you’re serving.
- 3 to 4 pounds mixed winter squash: acorn, carnival, and butternut
- Driftless Sunflower Oil
- 4 cloves garlic, minced
- 10 to 12 sage leaves, minced
- 1½ cups cream
- Freshly ground black pepper
- Peel and cut the squash into 1-inch chunks and set aside.
- In a large, deep pot, heat the Sunflower oil over medium heat. Add the garlic and cook, stirring frequently for about 5 minutes, until it is golden and fragrant.
- Add the sage leaves and cook for another minute.
- Add the squash and fry just a minute or two as it’s beginning to get hot.
- Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is tender enough to be pierced by a fork.
- Cooking time will depend on the size of your squash chunks, so you’ll want to use some discretion.
- Season to taste with salt and pepper.