I am planning on doing a first course for a dinner this Saturday, and I am tasked to use butternut squash. My plans are to make little empanadas filled with duck confit, rosemary, and butternut squash. My problem, however, is conjuring up some sort of sauce for them. I've been recommended chili sauces, cream sauces, and salsa verde, but none of them seem like a good fit. I was thinking of maybe doing a really light roasted garlic and guajillo pepper aioli. My plan would be to keep both the garlic and the pepper tamed so most of the flavor would be in the empanada....What are yalls suggestions? Scrap the aioli?