Butternut Squash Cream Suace
  1. Preheat oven to 375.
  2. Cut Squash into quarters lengthwise and trim off skin leaving a little of the squash attached to the skin as possible. Cut into one-inch cubes.
  3. Peel scallion and mince into a very fine chop.
  4. Crush garlic and peel off all skin. Mince fine and mix with scallion.
  5. Place Avocado oil in a skillet over medium heat and add scallion and garlic mixture. Sautee for 30 seconds then add squash. Sautee for 3 minutes.
  6. Add Colima Sea Salt, black pepper, and red pepper flakes and mix well. Transfer to a baking sheet.
  7. Place in preheated oven for 45-hour until golden brown on edges.
  8. Add 1 TBLS of avocado oil to the same skillet and increas heat to medium high. Fry sage leaves about 8 seconds per side until crispy and save for later.
  9. Place chicken bone broth in a sauce pan and heat to a slow simmer.
  10. Remove squash from over and place in a blender. Pour broth over cubes in blender and blend until you have a think paste.
  11. Add cream until you reach your desired consistency.