Total Time
30mins
Prep 30 mins
Cook 0 mins

I had a squash I hadn't gotten around to using yet and decided to serve it with a cream sauce and chicken. I mashed the squash with butter and it was very pretty with the sauce on top! I mixed half and half and whole milk for my sauce, because I wanted it very thick.

Ingredients Nutrition

Directions

  1. Slowly bring milk to room temperature on the stove or in the microwave.
  2. Melt butter in a frying pan on medium heat. Slowly add flour and mix into a thick paste.
  3. Add 1/2 cup of the milk. Mix well until smooth. Add another 1/2 cup and mix until smooth. Continue until all the milk is used.
  4. Add the pepper, ginger, and basil; slowly bring to a gentle boil. Reduce heat to med-low so the milk won't scald.
  5. Add the cheese and stir until melted.
  6. Add diced tomatoes. Serve over pasta or squash. Garnish with fresh basil.

Reviews

(1)
Most Helpful

Ooh, Abi, this is a very nice, flavorful sauce that we actually used as a dip for our panini sandwiches! (Sort of like a French dip, only maybe Italian? ~lol~) It went together very well, a little faster than your estimate and was pretty to boot, despite the fact that my picture turned out not so pretty. Thanks for the recipe and being my PAC "baby"!

Sandi (From CA) October 27, 2006

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