Do you ever braise winter squash? Do you have any favorite recipes for it? This one has sage and garlic and a mix of winter squash; it makes a fantastic pasta sauce!
Mélange of Winter Squash Braised in Cream
3 to 4 pounds mixed winter squash, including acorn, delicata, and butternut
4 cloves garlic, minced
10 to 12 sage leaves, minced
1 1/2 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 olive oil over medium heat. Add the garlic and cook, stirring frequently, until it is golden and fragrant — about 5 minutes. Add the sage leaves and cook for another minute. Add the squash and fry until it's beginning to get hot — just a minute or two.
Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is at least tender enough to be pierced with a fork. The total cooking time will depend on how soft you want your squash to be and how large the actual chunks are.
We cooked this a little longer and ended up with a chunky puree with some bite-sized bits of squash in it too. You could cook it longer and turn it into a real puree, or shorter, and have toothsome bites of squash in a creamy sauce.
Taste and season with salt and pepper.
(Images: Faith Durand)