Mushy Squash

1. 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. 2

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

3. 3

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

4. 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. 5

   Add a little more water if the pan becomes dry.

6. 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. 7

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

8. 8

   Taste and adjust the seasoning, then serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.