¼ lb. unsalted butter 4 oz. unsweetened applesauce 5-6 sage leaves 1/3 c. toasted pine nuts Salt & ground pepper Freshly grated Parmesan cheese, to serve
Melt butter in a saucepan, add the sage leaves and let them brown slightly. Add the toasted pine nuts and let the butter brown, but not burn.When the butter is brown, whisk in the applesauce; increase heat and stir until it becomes creamy.Salt and pepper to taste.
This is superb over Butternut Squash Ravioli.Top with grated parmesan cheese and serve.
Butternut Squash Ravioli
Pumpkin Sage Sauce
½ c. dry white wine ¼ c. chopped shallots 3 c. Alfredo Sauce 1/2 c. canned pumpkin 1 T. chopped fresh sage
Cook wine and shallots in medium saucepan, stirring occasionally, until reduced to about 1 tablespoon.Stir in Alfredo Sauce, pumpkin and sage.Cook, stirring occasionally, until heated through.
This is great served on Butternut Squash Ravioli.Finish the dish off with a little grated parmesan and a sprinkling of chopped, green onions.