Velvety Butternut Squash Cream with Sage and Nut Crunch

Preheat the oven to 200°C. Spread the pumpkin cubes on a baking sheet, drizzle with a little olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and lightly caramelized. The professional technique is to roast the pumpkin to intensify the flavor.

While the pumpkin roasts, prepare the nut crunch. In a small skillet, toast the chopped nuts over medium heat for 3-5 minutes, until fragrant. If using, add the crumbled bread and toast for another 2 minutes. Set aside. The secret to this recipe is the texture.

In a deep pot, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the garlic and half of the chopped sage leaves, sautéing for 1 more minute until fragrant.

Incorporate the roasted pumpkin into the pan with the onion and garlic. Pour in the hot vegetable or chicken broth, covering the pumpkin. Let it boil and cook for approximately 10-15 minutes, until all flavors are well integrated.

With an immersion blender, blend the cream directly in the pot until you get a velvety consistency without lumps. If you don't have a mixer, transfer to a blender, very carefully, and blend in portions. The most important tip is to ensure a smooth texture.

Return the cream to the pan (if you used a blender). Add the fresh cream and mix well. Ajuste o sal e a pimenta-do-reino a gosto. Let it heat gently, but do not let it boil, to maintain the creaminess of the cream.

Serve the hot cream in individual bowls. Finish each portion with a generous spoonful of the walnut crunch and some fresh sage leaves. An extra drizzle of olive oil can enhance the shine and flavor of the dish.