We bought a butternut squash the other day, and we used some of it to make our Butternut Squash Whipped Ricotta. But, we still had more squash to use, so we decided to turn it into a luxurious sauce to underlay a seafood meal! We figured that would allow us to add a sweet (and with our cayenne seasoning selection) spicy note to each bite of our meal!
From there, we ventured over to Bucks County Seafood to “go fishing” for a mild fish with a little bit of body. Black Sea Bass fit the bill, so we bought a few fillets to pan sear and ventured home. Then, we made some seasoned polenta and sauteed green beans to finish everything off.
Clearly, we think that this velouté pairs well with fish. However, if you’re looking for other ideas, we think this would go really well with a roasted pork tenderloin or some sliced Dutch Oven Turkey Breast! If polenta isn’t your thing, we think some couscous or mashed potatoes would also pair really nicely! Whatever you pick, as long as you like butternut squash, you’ll enjoy this sauce!
Time: 60 Minutes
Ingredients:
- 12 ounces of a Butternut Squash
- Oliver Oil
- A pinch of Salt
- Seasonings of your choice:
- For heat, use Habanero or Cayenne Powder
- For earthy, use Rosemary, Thyme, or Sage Powder
- For classic, use Black Pepper
- 8 ounces of water
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
Method:
- Preheat your oven to 375 degrees F.
- Remove the skin and seeds from your squash, and cut the remaining flesh into cubes.
- Arrange the squash in a baking dish or sheet. Then, sprinkle your seasoning, atop the squash, and drizzle some olive oil in as well. Shake or stir to coat.
- Bake your squash for 35-40 minutes until soft.
- Combine your squash and water in a blender, and puree.
- Melt your butter in a saucepan. Then, whisk in your flour to form your Roux. Allow to sit for a moment or two until it starts to bubble.
- Whisk as your pour your squash puree into your saucepan.
- Simmer to thicken.
- Plate with the rest of your meal, devour, and enjoy!
