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butternut squash pasta sauce


Your Recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4


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Step 1

In a large sauté pan, melt butter in oil over medium high heat and add shallots, butternut squash and sage.

Step 2

Sauté for five minutes until the onions are translucent.

Step 3

Add vermouth and cook until vermouth has evaporated.

Step 4

Lower heat to medium and add flour and stir. Cook for one minute.

Step 5

Add stock, salt and pepper and bring to a simmer. Cook until stock has reduced by half, about ten minutes.

Step 6

Add cream and simmer on low heat five minutes. (Mixture should be just slightly bubbling but do not boil)

Step 7

Remove from heat, add cheese and puree with an immersion blender until creamy.

Step 8

Serve over your favorite cooked pasta.

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