Butternut Squash Puree

Name: Butternut Squash Puree
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 1 onion, chopped; 1 tbsp minced sage, (or 1 tsp dried sage, crumbled); 3 cups squash purée; 1 cup chicken broth, beef broth or vegetable broth; 1/4 tsp cayenne pepper; salt, to taste; black pepper, to taste

Makes4 to 4 servings

This is quick and easy comfort food - without the guilt. Fill up on beta carotene and love every savoury spoonful. Put a bed of this puree in the middle of a plate and top with grilled chicken breast or roasted Mediterranean vegetables or both!).

Ingredients

3 tbsp extra virgin olive oil
1 onion, chopped
1 tbsp minced sage, (or 1 tsp dried sage, crumbled)
3 cups squash purée
1 cup chicken broth, beef broth or vegetable broth
1/4 tsp cayenne pepper
salt, to taste
black pepper, to taste

Instructions

Heat oil in a large, non-stick frying pan at medium-low. Add onions and cook for 5 minutes until soft and fragrant, add sage and cook another minute. Add squash, stock and cayenne powder, stir to mix, bring to a boil. Reduce to simmer, cover and cook 10 minutes. Season with salt and pepper.

This article was originally published on Oct 01, 2006

Modern parenting, made easier

Expert tips, stories and support straight to your inbox.

Copy link