Runyan has decided to step up and represent the Mid-Atlantic region with this nummy-looking sauce. I believe this is the first offensive move by the easterly part of the U.S. in what promises to be a coastal recipe war. Pitts, you are on notice.
1 medium butternut squash, peeled and cubed into 1″ cubes
3 sweet or spicy Italian sausages, casings removed
1/2 teaspoon sage (I used dried, use more if using fresh)
1 half pint heavy cream
1 cup fontina cheese shredded
2 cloves garlic chopped
1 shallot chopped
1/2 cup white wine
- Brown sausage in pan, crumbling it up as it cooks. When mostly cooked but not all the way, remove from pan. Leave the grease unless there is too much.
- Add shallot and cook for 2 minutes before adding garlic, butternut squash, and salt and pepper. Stir.
- Add half cup white wine and put on lid. Cook/steam on medium heat for 10 minutes.
- Check to see if the squash is soft; if not, cook a bit longer. When squash is soft, add sausage and sage.
- Add cream and reduce heat way down to simmer. Check for salt and pepper but keep in mind that cheese is going in next. When cream is warm, add cheese and mix well.
- Serve with long pasta or short. When pasta is done, drain and add to warm sauce cooking for an additional 30 seconds.
I love the direction “serve with long pasta or short.” Runyan’s giving you culinary freedom, y’all. Respect.