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
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
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.
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.
2009 Hugh Fearnley-Whittingstall