I sit here writing this while enjoying my first Chestnut Praline Latte of the season. Somehow, Michigan was randomly selected as one of the places to product test last year, so I drank approximately 8 billion last year and have been impatiently waiting 9 months to be reunited with my one true lovehave another one. Starbucks is not paying me to say this (but they could if they really want to, I accept free lattes) and this is no way related to the rest of the post, I just thought everyone could use a public service announcement demanding they run and get a latte.
I’d like to say this gravy is equally as exciting as a CPL, but I’ll be honest: it’s not. This gravy is something that comes together pretty quickly and easily, so it doesn’t have the same get-it-while-it-lasts excitement, but it is packed with delicious, gravy-y flavor. Yup. Gravy-y. So nice I had to extra adjective it. Some people might be tempted to call this a sauce, but those people are wrong. It tastes like gravy, no getting around it. And it’s tasty on top of potatoes, no way around that either.
Not that you’d want to go around potatoes. I recommend you dive directly into them. This is a great vegetarian/vegan alternative to gravy on Thanksgiving (or any day!), but I wouldn’t limit it to just the vegetarians. Josh was drowning his potatoes and saying he would pass on turkey gravy in exchange for this. That’s saying a lot, folks. He has so few opportunities to indulge in his omnivore ways that if he’s actively passing one up, you know this is a winning recipe.
1½ c vegetable broth (or “no beef” broth or mushroom broth), divided
1 bay leaf
½ tsp rubbed sage
¼ tsp garlic powder
⅛ tsp onion powder
salt and pepper, to taste
Soy sauce or liquid aminos (see note)
Combine the squash, 1 c broth, bay leaf, rubbed sage, garlic powder, and onion powder in a sauce pan. Bring to a boil and cover, cooking 5 – 8 minutes until the squash is soft.
Transfer to a blender and puree until smooth. Return to the pan and add the remaining broth. Simmer until thickened to your liking (about 10 minutes for me). If you thicken it too much, add more broth to reduce. Taste and season with salt/pepper.
When using vegetable broth, I add 1 tbsp. of soy sauce to add umami flavor. When using mushroom or “no beef” broth, I add just a splash. Serving size is a generous ½ c. You could probably stretch it to 6 servings of ⅓ c each.
Serving size: ½ c Calories: 65 Fat: 1 Carbohydrates: 13 Fiber: 2 Protein: 3