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Butternut Squash Gravy

November 12, 2014


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 love have 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.

Butternut Squash Gravy

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.

Butternut Squash Gravy

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.

Butternut Squash Gravy

5.0 from 1 reviews

Butternut Squash Gravy
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 2 c
 

Ingredients
  • 3 c butternut squash cut into ~1 inch cubes
  • 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)

Instructions
  1. 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.
  2. 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.

Notes
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.

Nutrition Information
Serving size: ½ c Calories: 65 Fat: 1 Carbohydrates: 13 Fiber: 2 Protein: 3

 

 

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21 Comments
    Friday Foodie Favorites Dec 04, 2014

    […] time rolls around.  During our Three Cooks One Kitchen Friendsgiving gathering last week, we made Kelly’s Butternut Squash Gravy.  While I knew that I loved butternut squash, I wasn’t entirely sure what it would taste […]

    Reply
    three cooks one kitchen: friendsgiving – Makingmine Nov 20, 2014

    […] squash I showed you on Monday? Well that squash became our gravy! Last week I saw a recipe for Butternut Squash Gravy on Kelly’s blog and knew we HAD to try it for Friendsgiving. Again, I wanted to think of our […]

    Reply
    Three Cooks One Kitchen: A Friendsgiving Celebration Nov 20, 2014

    […] the crescent rolls all prepped and ready for the oven, we got to work making Kelly’s Butternut Squash Gravy.  Joanna and I saw Kelly’s post a few days before our Friendsgiving celebration and decided […]

    Reply
    Jess @ whatjessicabakednext Nov 15, 2014

    What a brilliant recipe idea! Love it! Butternut squash gravy sounds just so delicious, love the idea of packing more veggies like this into my diet!

    Reply
      Kelly Nov 17, 2014

      I’ll take any chance I can get to drizzle vegetables over my vegetables, ha.

      Reply
    Isadora @ she likes food Nov 13, 2014

    A chestnut praline latte sounds amazing and now I want one right now!! This butternut gravy is genius! I have a love/hate relationship with gravy, I kinda love the taste and love putting it all over everything, but it really grosses me out when it gels up and congeals! This gravy, however, looks awesome and I think I might just have to add it to my menu this year :)

    Reply
      Kelly Nov 17, 2014

      That’d be the cornstarch! Weird, jelled up gravy is totally disappointing, I agree. Luckily, no thickeners here so it should maintain it’s consistency pretty well. Perfect for when you want to go back for seconds (and 3rds, and 4ths) on Thanksgiving

      Reply
    GiGi Eats Nov 13, 2014

    OMG YES YUMMMM!!! SAVING AND MAKING for Thanksgiving, NO JOKE!

    Reply
      Kelly Nov 17, 2014

      Yay! Let me know how it turns out :)

      Reply
    marcie Nov 13, 2014

    Chestnut praline latte? YUM. :) And I think butternut squash gravy sounds deliciously creative!

    Reply
    Joanna @Makingmine Nov 12, 2014

    We’re hosting a Friendsgiving this weekend with quite a few vegetarians in attendance – I’m going to have to see if Hannah thinks we should make this! :)

    Reply
        Kelly Nov 12, 2014

        Friendsgiving sounds like a blast. I hope the gravy is a hit!

        Reply
      Kelly Nov 12, 2014

      Nothing makes a vegetarian happier than when there’s a vegetarian gravy – trust me on that! It’s a rarity. Hope your Friendsgiving is a blast! :)

      Reply

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