A Tale of Three Sauces
I have the same small plot of winter squash growing in my Southern garden for as many years as I can remember. It is truly a perennial! I only tend it by cutting back the vines when they start climbing up into my trees, [although I do let them form “ornaments” during the winter holidays ;o).
Pound for pound winter squash offers so much to my renewal kitchen and garden. Simple, beautiful, and tasty all come to mind. The following sauces are the reason I love to grow winter squash.
Peeling and cutting winter squash is a bit of a slog, but then getting it to the plate is a breeze. Choose to: microwave, steam, or my favorite: roast, [or a combo of these] you will add color and deep flavor to any meal.
The following sauces are testimony that with only three ingredients they triangulate into perfection.
For this post I am selecting Seminole pumpkin, a popular variety in Central Florida, but also enjoy butternut, and kabocha squash. I’m sure other varieties will work.
And to gild the lily enjoy these sauces on sweet potatoes and yams.
Peel and chop squash into 1 inch chunks. The ideal doneness for these recipes is to cook slightly al denté. But fear not, if you overcook them, continue a little longer and make a mash of them with the following sauces. No one will know ;o)
COOKING STYLES: Afer peeling and cutting into 1 inch chunks, cook:
- Microwave: cover a bowl of squash chunks and microwave for a few minutes, then check; continue in 1 minute intervals until al denté
- Steam: for 5-6 minutes, then begin testing for doneness and add 1 minute intervals until done
- Roast/Air Fry: Toss squash in oil, and season with salt. Roast at 400ºF for 15-20 minutes, then begin to check every few minutes until chunks begin to caramelize
- Consider par-cooking a large batch then refrigerate some as planned-overs for a quick side
SAUCES: I fell in love with these two Italian sauces: brown butter/sage and butter/parmesan. Simple and beautifully married to winter squash.
One of these famed flavor combination is found in their squash ravioli—and the good news, we’re skipping the pasta pillow and going straight to the triad of flavors: squash, brown butter, and sage.
TO A COUPLE OF POUNDS OF AL DENTÉ SQUASH CUBES:
BROWN BUTTER/SAGE: To a skillet [teflon is not recommended as it will be hard to see when the butter is browned] add a 1/4 cup or so of butter and under medium heat—and a watchful eye—brown the butter—then add a teaspoon or so of ground sage. Season with salt and pepper—toss with the warm squash and serve
BUTTER/PARMESAN: A classic umami bomb—Melt 1/4 cup or so of butter and toss with the warm squash chunks, then season with salt and pepper. Finally, gently fold in a 1/2 cup or more of grated parmesan—let it partially melt into the squash and serve
PEANUT BUTTER – HOISIN SAUCE: There is deep talent within this sauce
Combine equal parts peanut butter and hoisin sauce, thin to a thick milkshake consistency. Coat the squash and sprinkle with toasted sesame seeds.
I will be adding a few more sauces from other parts of the world, but do not wait. These sauces will bring you the best that winter squash can offer.
© 2025 B. Hettig
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