Butternut Squash Cream Suace
Toppers and Sauces
Raw Winter Butternut Squash Cubed
Chicken Bone Broth
Ava Jane’s Kitchen Colima Sea Salt
Red Pepper Flakes
Fresh Black Pepper
Preheat oven to 375.
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.
Peel scallion and mince into a very fine chop.
Crush garlic and peel off all skin. Mince fine and mix with scallion.
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.
Add Colima Sea Salt, black pepper, and red pepper flakes and mix well. Transfer to a baking sheet.
Place in preheated oven for 45-hour until golden brown on edges.
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.
Place chicken bone broth in a sauce pan and heat to a slow simmer.
Remove squash from over and place in a blender. Pour broth over cubes in blender and blend until you have a think paste.
Add cream until you reach your desired consistency.