Tis the season for butternut squash. I have been wanting to try out a butternut squash cream sauce and found tons of different recipes, but none of them seemed quite right. A lot of recipes tell you to cook the squash in boiling water, which is a method I do use a lot of the time. However, it seemed with something like this, roasted squash would give it an added boost of flavor.
With that in mind, I concocted the recipe below which is so ridiculously, amazingly delicious I don’t know how to put it into words. The roasted squash does indeed provide a boost of flavor and, combined with the nutmeg, mushrooms, garlic, shallots and fresh herbs, results in a savory masterpiece. Seriously, it is so good… Ilya and I both licked our bowls clean. It’s not something we’re not proud of, but it happened because this is just THAT good.