Browned Butternut Squash & Sage Purée
- Extra virgin olive oil
- 2 medium butternut squashes
- 1/2 cup butter
- 1 tablespoon lemon juice
- 3 tablespoons fresh sage,
- chopped 1/2 cup chicken stock
- Salt and pepper to taste
- 1 Preheat oven to 400 u0b0 F. 2 Cut the stem and bottom off the squashes. Peel off the skin and chop the flesh into chunks. Scoop out and discard the seeds. Don't worry about the stringy bits; they'll get blended away in the blender. Place the butternut squash chunks on a baking sheet and drizzle with olive oil. Bake until soft. Depending on how small or big your chunks are, that could be anywhere from 15 to 45 minutes. 3 Meanwhile, make the browned butter. Melt the butter in a saute pan over low heat. You'll hear it start to crackle and see it start to foam as it slowly turns brown in color- should take about 15 or 20 seconds. Add lemon juice and sage. Let the sage fry up a bit, about 30 seconds, before removing the pan from heat. 4 Once the squash is cool enough to handle, combine with the browned butter and chicken stock in blender. Buzz until smooth, and season with salt and pepper.
extra virgin olive oil, butternut squashes, butter, lemon juice, fresh sage, chicken stock, salt
Taken from www.epicurious.com/recipes/member/views/browned-butternut-squash-sage-puree-52965881 (may not work)