Butternut cream, lardon, spaghetti. Early fall home dish.

1-2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons unsalted butter
8 large sage leaves
1/3 cup minced shallots
1 cup low-sodium chicken stock
1/4 cup finely grated parmesan cheese
1/4 cup heavy cream
Kosher salt
Freshly ground black pepper

Preheat oven to 425°F (220°C). Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking sheet, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through. Remove from oven and set aside.

Using an immersion blender, or transferring to a countertop blender, purée until completely smooth.

Stir in parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Either crumble reserved sage into sauce, or use as a garnish. Use immediately.

Garnish with a hearty amount of panchetta or lardon.

The sweet sauce and the crisp saltiness of the pork is one of my favorite combos.

Enjoy all

Melt butter in a medium saucepan. When foaming subsides, add sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to a paper towel-lined plate. Add shallots to pan and sautée until softened, about 5 minutes. Add chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.

by The_Wind-Fish