Pork with mushroom onion sage gravy and Butternut Squash with Sage Cream

Have you ever started out to cook one meal and discover a missing key item....well that was me last week--started to make Pork Mushroom Marsala and roasted butternut squash only to find myself OUT OF MARSALA !! Quick divert to a new plan --remembers seeing Curtis Stone on Today's KLG show prepare a sage onion gravy with squash mash. It turned out quite tasty and will def try again-- probably won't roast my squash next time just microwave to cook but I already had it in oven when I started. Thanks for the inspiration Curtis!

Pork chops or Pork tenderloin sliced  - season with s/p and flour
EVOO
8 Mushrooms sliced
onion sliced thin
1/4 c white wine

1 c heavy cream ( I used fat free half and half)
2 large sage leaves

butternut squash cubed and cooked

Warm the cream and add the sage leaves and cover to steep in the flavor

Meanwhile brown both sides of pork remove and set aside (since I used pork tenderloin the pork was basically done after the browning process)

In same pan add more EVOO mushrooms and onions saute until tender

Deglaze the pan scraping up the brown bits with wine

Add about 1/2 c sage cream to mixture, add the pork back and heat through covered until pork done.

Meanwhile in a bowl with hand immersion blender combine remaining cream and squash --you may need to add a little more cream. Salt and pepper to taste.