Mushy Squash

This image courtesy of Joseph DeLeo

I call this buttery purée mushy squash because it’s a kind of cold-weather alternative to mushy peas —and I quite often serve this dish with battered or bread-crumbed fish in autumn and winter. It is also excellent with scallops or boiled ham or slow-cooked pork belly. A lovely alternative to roasted vegetables or mashed potatoes.


Cooking Methodsauteeing, steaming



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, food processor

Five Ingredients or LessYes


Taste and Texturebuttery, creamy, herby, savory

Type of Dishvegetable


  • 1 tablespoon canola or olive oil
  • 3 tablespoons unsalted butter
  • About 1 pound butternut squash, peeled, seeded, and cut into small cubes (roughly ¾ inch)
  • 1 garlic clove, finely chopped
  • 3 to 4 fresh sage leaves, finely chopped
  • Sea salt and freshly ground black pepper


  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. Add the garlic and sage, season with salt and pepper, and sizzle gently until the garlic just begins to color. Immediately add 2 to 3 tablespoons of water to stop the garlic browning any more. 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. Add a little more water if the pan becomes dry.

  2. Add the squash and any liquid to a blender or food processor, along with the rest of the butter, and blend until smooth. If it doesn’t quite come together, add a dash of hot water to make a thick, creamy purée. Taste and adjust the seasoning, then serve right away.


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