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

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