Winter Squash Sauce
Stoney Acres Farm uses this Winter Squash Sauce to top a popular option on their fall pizza nights. Use this sauce as a pizza base and top with a mozzarella and blue cheese blend, fresh sage, bacon and apple. The sauce also works well in mixed root vegetables or added into mac n’cheese.
Ingredients
1 medium winter squash, about two pounds (buttercup, winter luxury pumpkins, and well cured butternuts work best)
½ cup milk (or more to reach desired sauce consistency)
½ cup stock (or more to reach desired sauce consistency; can use chicken, beef or vegetable)
3 Tbsp. fresh sage of 3 tsp. dried
Salt and pepper to taste
Directions
Wash squash and cut in half. Remove seeds but do not peel. Place squash cut side down on in a toasting pan. Add about ¼ inch of water.
Bake at 350 until soft, approximately 20-45 minutes, depending on side. Remove and cool.
Scoop flesh into a stock pot. Gradually add milk and stock while blending with immersion blender until it is the consistency of thick tomato sauce. Add fresh sage, fresh ground black pepper and salt to taste.
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