Monday, May 30, 2011


This is a fairly complex recipe, but well worth the effort! You can use this as you would an Alfredo sauce on pasta.

The first step is to prepare the squash.

  • 1 large or 2 medium butternut squash, peeled, seeded, cut into 1/2- to 1-inch cubes
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 Tbsp unsalted butter or EVOO
  • 1/2 tsp sea salt
  • cracked pepper
Heat the butter or oil in a saucepan over medium heat. When ready, add the onion and garlic. Cook until the onion is barely translucent (a couple of minutes), then turn the heat up to high for a moment and add the squash.

Let the squash cook at high heat for a few moments, tossing to coat it with your cooking fat of choice, then reduce the heat to medium, cover, and let simmer for 5-10 minutes, until soft.

Remove from heat, let cool. Blend the squash/onion/garlic mixture until smooth. Set aside.

Next, prepare the roux, which will thicken the sauce.

  • 2-3 Tbsp all-purpose flour
  • 3 Tbsp unsalted butter
Heat a dry, empty pot (stainless steel or enameled - don't dry-heat your nonstick pans) over medium heat. Toss in your flour, shake the pan to spread it around. When the flour turns slightly brownish, add the butter and whisk furiously, until the mixture is a paste.

Now you are ready to make the sauce!

  • 3/4 to 1 cup whole milk
  • 1/2 cup grated Monterey jack cheese
  • 1/4 cup fresh-grated Parmesan cheese
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • blended squash
  • sea salt and pepper to taste
Turn the heat up to medium-high, begin whisking the roux, and slowly pour in 1/2 cup of milk.

When the mix begins smoking/scalding, turn the heat to medium and stir in the cheeses. Keep whisking, or maybe switch to a wooden spoon to stir, until the cheese is melted.

Add salt, turmeric, coriander, oregano, basil, and squash mixture from earlier.

Stir until mixed, and add more milk if the sauce is too thick.

Served immediately, or allow to cool and then stick it in the refrigerator overnight for greater flavor melding.

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