Roasted Squash Sauce

• 4 tablespoons unsalted butter, or 2 tablespoons unsalted butter and 2 tablespoons truffle-flavored butter
• 5 shallots, peeled and coarsely chopped
• 2 1/2 cups flesh from roasted acorn or other winter squash
• 2 cups veal or vegetable stock
• 2 large sprigs sage
• 1/4 teaspoon ground cumin
• 2 pinches cayenne pepper
• Salt and freshly ground white pepper to taste
• Chopped sage leaves for garnish

1. Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat.
2. Add the shallots and cook, stirring until softened, about 4 minutes.
3. Add the squash, stock and sage sprigs and simmer, uncovered, for 10 minutes.
4. Place the sauce in a blender and blend until very smooth, then strain through a fine-mesh sieve, discarding the solids.
5. When ready to serve, reheat the sauce and season with the cumin, cayenne, salt and white pepper.
6. Bring just to a simmer, remove from the heat and whisk in the truffle butter or remaining unsalted butter.
7. Serve immediately with pork, duck or game and garnish with chopped sage.

unsalted butter, shallots, acorn, veal, sage, ground cumin, cayenne pepper, salt, sage

Taken from cooking.nytimes.com/recipes/8193 (may not work)