butternut squash, peeled, cut into chunks
butter
olive oil
minced garlic
salt and pepper
veggie broth or chicken broth
heavy cream
sage
cayenne pepper
toss squash with butter, olive oil, and garlic. roast @ 250 degrees for an hour or so until soft. place squash in blender with veggie broth and puree. the amount depends on how thin or thick you like sauce. blend in cream (around 1/2 cup). add herbs to your liking. we like 1/2 tsp sage and a pinch of cayenne. adjust salt.
this sauce is great with crumbled bacon, or substitute this sauce for the red sauce when you make stuffed shells -- very yummy!
