Pepper Sauce by @simonauscher

45 min

4 servings

🧅

1 shallot

Shallot

🧈

42 g

Butter

⚫

1 tbsp

Black pepper

🥃

100 ml

Cognac

🍲

100 ml

Vegetable stock

🥛

100 ml

Heavy cream

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🎃

1

Pumpkin

🌿

4 g

Parsley

  1. Preheat

    Preheat the oven to 400°F (200°C).

  2. Chop
    • shallot
    • winter squash

    Finely chop 1 shallot and slice 1 kg (2.2 lb) winter squash into thin wedges.

  3. Toss
    • winter squash
    • olive oil
    • salt

    Toss the squash wedges with 1 tbsp olive oil and a pinch of salt on a baking sheet.

  4. Roast
    • winter squash

    Roast the squash for 25 minutes, turning once, until tender and golden.

  5. Melt
    • butter
    • shallot

    Melt 1 tbsp butter in a small saucepan over medium heat and sauté the chopped shallot until softened.

  6. Stir
    • crushed black pepper
    • Shallot

    Stir 1 tbsp crushed black pepper into the shallot mixture for 30 seconds.

  7. Pour
    • cognac

    Pour in 100 ml (3.4 fl oz) cognac and carefully ignite it, if desired, until the flames go out.

  8. Add
    • vegetable stock

    Add 100 ml (3.4 fl oz) vegetable stock and simmer until reduced by half.

  9. Pour
    • heavy cream

    Pour in 100 ml (3.4 fl oz) heavy cream and simmer gently until the sauce coats a spoon.

  10. Whisk
    • butter
    • salt

    Whisk in 2 tbsp butter and season the sauce with salt to taste.

  11. Chop
    • fresh parsley
    • winter squash
    • crushed black pepper

    Finely chop 4 g (1 tbsp) fresh parsley and serve it over the roasted squash with the hot pepper sauce.

Pepper Sauce by @simonauscher

45 min

4 servings

🧅

1 shallot

Shallot

🧈

42 g

Butter

⚫

1 tbsp

Black pepper

🥃

100 ml

Cognac

🍲

100 ml

Vegetable stock

🥛

100 ml

Heavy cream

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🎃

1

Pumpkin

🌿

4 g

Parsley

Preparation Steps

  1. Step 1/11

    Preheat the oven to 400°F (200°C).

  2. Step 2/11

    Finely chop 1 shallot and slice 1 kg (2.2 lb) winter squash into thin wedges.

    🧅shallot
    🥒winter squash
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Toss the squash wedges with 1 tbsp olive oil and a pinch of salt on a baking sheet.

    🥒winter squash
    🫒olive oil
    🧂salt
    🍳baking sheet

  4. Step 4/11

    Roast the squash for 25 minutes, turning once, until tender and golden.

    🥒winter squash
    🍳baking sheet

  5. Step 5/11

    Melt 1 tbsp butter in a small saucepan over medium heat and sauté the chopped shallot until softened.

    🧈butter
    🧅shallot
    🍲small saucepan
    🥄wooden spoon

  6. Step 6/11

    Stir 1 tbsp crushed black pepper into the shallot mixture for 30 seconds.

    ⚫crushed black pepper
    🍲small saucepan
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/11

    Pour in 100 ml (3.4 fl oz) cognac and carefully ignite it, if desired, until the flames go out.

    🥃cognac
    🍲small saucepan
    🥛measuring jug

  8. Step 8/11

    Add 100 ml (3.4 fl oz) vegetable stock and simmer until reduced by half.

    🍲vegetable stock
    🍲small saucepan
    🥄wooden spoon
    🥛measuring jug

  9. Step 9/11

    Pour in 100 ml (3.4 fl oz) heavy cream and simmer gently until the sauce coats a spoon.

    🥛heavy cream
    🍲small saucepan
    🥄wooden spoon
    🥛measuring jug

  10. Step 10/11

    Whisk in 2 tbsp butter and season the sauce with salt to taste.

    🧈butter
    🧂salt
    🍲small saucepan
    🥄wooden spoon
    🥄measuring spoon

  11. Step 11/11

    Finely chop 4 g (1 tbsp) fresh parsley and serve it over the roasted squash with the hot pepper sauce.

    🌿fresh parsley
    🥒winter squash
    ⚫crushed black pepper
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Dairy, Alcohol, Broth, Seasonings, Oils

Ingredients

Shallot, Butter, Black pepper, Cognac, Vegetable stock, Heavy cream, Salt, Olive oil, Pumpkin, Parsley

Notes

Shallot (minced), Butter (knobs of butter), Black pepper (crushed), Salt (to taste), Pumpkin (small pumpkin or squash), Parsley (fresh, chopped, for serving)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 27g, Fat: 18g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 565mg, Calcium: 75mg, Iron: 1.7mg, Sodium: 390mg

Vitamins

Vitamin A: 720µg, Vitamin C: 25mg, Vitamin K: 45µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

small saucepan, baking sheet, chef's knife, cutting board, wooden spoon, measuring spoon, measuring jug

Appliances

Oven, Stove

Type

Type

Type Of Dish

Sauce, Side Dish

Occasions

Dinner, Holiday Meal, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Velvety, Tender, Roasted

Flavors

Peppery, Rich, Buttery, Savory, Sweet, Earthy, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store sauce and squash separately,Use airtight containers,Reheat sauce gently before serving), freezer : 1 month (Freeze the sauce in an airtight container,Cream sauce may separate slightly after thawing,Freeze roasted squash separately)