Ingredients:

• Butter, whole soft 2 T
• Shallots, chopped 2 T
• Roasted Garlic ½ c
• Puree Butternut Squash 1 c
• Chicken Base/concentrate 1 T
• Heavy Cream 1 pt
• Half & Half 1 pt
• Salt and Pepper tt
• Cayenne Pepper pnch
• Ginger, ground pnch
• Nutmeg, ground pnch
• Flour ¼ c
• Whole Soft Butter ¼ c
• Tarragon, fresh chopped 1 T
• Chives, fresh chopped 1 T

Method:

• Roast garlic, chop and lightly sauté shallots in butter, add roasted garlic, puree squash, chix base, blend well.
• Add cream and half & half, bring to boil.
• Be careful not to boil over and start fire.
• Blend soft butter with flour and incorporate into sauce to thicken.
• Season, adjust flavor and consistency, finish with fresh herbs.
• Serve with boar ravioli, 3 ravioli & 2 ox of sauce per portion.
• Garnish with cheese crisp and whole chives and toasted baguette.
• Keep different ravioli flavor separate, don’t mix. (thin with white wine)

Yield: 1 ½ qts (48 oz / 24-2oz portions)