This buttery squash puree is delicious with any kind of fish, including fishcakes or homemade fishfingers, or with sausages (meaty or veggie). A lovely alternative to roasted vegetables or mashed potato.
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 colour. Add the garlic and sage, season with salt and pepper and sizzle gently until the garlic just begins to colour. Immediately add 2–3 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.
Tip the squash and any liquid into 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 give a thick, creamy purée. taste and adjust the seasoning, then serve straight away.
1 tablespoon rapeseed or olive oil
50g unsalted butter
About 600g butternut or Crown Prince squash, peeled, deseeded and cut into small cubes (roughly 2cm)
1 garlic clove, finely chopped
3–4 sage leaves, finely chopped
Sea salt and freshly ground black pepper
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.