Mushy Squash

Name: Mushy Squash
Ingredients: 1 tablespoon canola or olive oil; 3 tablespoons unsalted butter; About 1 pound butternut squash, peeled, seeded, and cut into small cubes (roughly 3/4 inch); 1 garlic clove, finely chopped; 3 to 4 fresh sage leaves, finely chopped; Sea salt and freshly ground black pepper

6 ingredients

8 steps

Ingredients

1 tablespoon canola or olive oil
3 tablespoons unsalted butter
About 1 pound butternut squash, peeled, seeded, and cut into small cubes (roughly 3/4 inch)
1 garlic clove, finely chopped
3 to 4 fresh sage leaves, finely chopped
Sea salt and freshly ground black pepper

Directions

1

Heat the oil and half the butter in a small frying pan, add the squash, and fry gently for a few minutes, until it begins to take on a hint of color.
2

Add the garlic and sage, season with salt and pepper, and sizzle gently until the garlic just begins to color.
3

Immediately add 2 to 3 tablespoons of water to stop the garlic browning any more.
4

Partly cover the pan with a lid and let the squash finish cooking in the steam from the water; it should be completely tender within about 10 minutes.
5

Add a little more water if the pan becomes dry.
6

Add the squash and any liquid to a blender or food processor, along with the rest of the butter, and blend until smooth.
7

If it doesnt quite come together, add a dash of hot water to make a thick, creamy puree.
8

Taste and adjust the seasoning, then serve right away.