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 ½ cups flesh from roasted acorn or other winter squash
2 cups veal or vegetable stock
2 large sprigs sage
¼ teaspoon ground cumin
2 pinches cayenne pepper
Salt and freshly ground white pepper to taste
Chopped sage leaves for garnish

2 1/2 cups

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

25 minutes