Mushy Squash

• 1 tablespoon canola or olive oil
• 3 tablespoons unsalted butter
• About 1 pound butternut squash, peeled, seeded, and cut into small cubes (roughly 3/4 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.
2. Add the garlic and sage, season with salt and pepper, and sizzle gently until the garlic just begins to color.
3. Immediately add 2 to 3 tablespoons of water to stop the garlic browning any more.
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. Add a little more water if the pan becomes dry.
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. If it doesnt quite come together, add a dash of hot water to make a thick, creamy puree.
8. Taste and adjust the seasoning, then serve right away.

olive oil, unsalted butter, butternut squash, garlic, sage, salt

Taken from www.cookstr.com/recipes/mushy-squash (may not work)