Butternut Squash Puree


  • 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!).


  • 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


  • 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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