Ingredients:
½ cup yellow onion, diced
1 teaspoon garlic, minced
1 tablespoon butter, unsalted
2 cups butternut squash, diced (into dice-sized cubes)
¼ cup white wine
1 cup chicken stock
1 teaspoon fresh rosemary, finely chopped
¼ cup heavy cream
1 tablespoon brown sugar
½ cup gorgonzola (or any bleu) cheese, crumbled
Salt to taste

Directions:
In a medium or large pan, sauté the onions, garlic and butter over medium-low heat for 5 minutes, stirring frequently, until the onions are soft and translucent. Stir in the diced squash and continue cooking for 2 minutes. Add the wine, chicken stock and rosemary and simmer gently over low heat for 20 minutes, stirring occasionally.

Whisk in the cream, gorgonzola and brown sugar until combined, and continue to simmer over low heat until the sauce is thick enough to coat the back of a spoon, about 7 to 10 minutes. Taste and add salt as desired, one pinch at a time. Serve spooned over chicken or pork cutlets or slices. Serve immediately or refrigerate for up to 3 days.

Sarah’s Tips:

• Keeping the heat low and during the simmering steps will help prevent the bottom from burning.
• If the sauce gets too thick, just add water, ¼ cup at a time, until desired consistency is achieved.
• Use a vegetable peeler to remove the skin of the squash.
• If making in advance, reheat the sauce on the stovetop over medium-low heat, stirring frequently, until sauce reaches desired temperature.