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Super Roast Squash, Sage & Maple Velouter
Summary:
This recipe comes from my grandmother. During winter time she was always cooking this lovely and super flavor velouter. The whole house was smelling pumpkin and it was lovely. Every time I am cooking this velouter, it takes me back to my childhood. Yummy!Super Roast Squash, Sage & Maple Velouter
This recipe comes from my grandmother. During winter time she was always cooking this lovely and super flavor velouter. The whole house was smelling pumpkin and it was lovely. Every time I am cooking this velouter, it takes me back to my childhood. Yummy!
- Prep Time20 min
- Cook Time1 hr 20 min
- Total Time1 hr 40 min
Ingredients
- 2 medium butternut squash
- 6-8 fresh sage leaves
- 1 apple peeled and diced
- salt and pepper
- pumpkin seeds for garnish
- 1 tablespoon of oil
- 1 yellow onion
- 6 cups of veggie or chicken broth
- 1/3 cup of heavy cream
- 4 tbs maple syrup.
Cooking Instructions
1
Preheat oven to 370 F.
2
Using a sharp kitchen knife and remove the top and the bottom from the squash. Cut it in half ln the length.
3
Scoop out the seeds
4
Pour some olive oil on the squash and add salt and pepper.
5
Place the squash, cut side up in the oven for about 1 hour, and let it chill after.
6
Scoop out the squash from the skin and set it aside.
7
In a large pot turn the heat over medium-high. Add the sage and the olive oil and fry them for about 1 minute and add the onion and apple till they are softened.
8
Add your veggie broth, squash salt, and pepper. Bring the mixture to a boil and let it reduce for about 20-25 minutes.
9
Turn off the heat and remove the sage and add your cream.
10
Mix everything with your blender or an immersion blender
11
Add your toasted Pumpkin seeds and sage for garnish. Top it off with some drops of maple syrup.
Bon Appetit!
