This is a side dish rather than a main but it was delicious so I wanted to post it. Also, I’m sure it would go with a range of different dishes and meats (we had it with lamb), so try and incorporate this into your next meal!
This serves 6 so reduce this as needed:
Extra virgin oil
2 medium butternut squashes
some butter (the recipe book said half a cup)
1 tbsp lemon juice
3 tbsp fresh sage
1/2 cup chicken stock
salt and pepper to taste
- First of all, preheat the over to 200C.
- Then get the boring bit out of the way the prepare the squash. Cut the stem and bottom off, then remove the skin and seeds and chop the flesh into chunks. The smaller they are, the quicker they’ll cook.
- Place the squash onto a baking sheet, drizzle with olive oil and bake until soft. This should take about 15 – 45 minutes, depending on the size of your butternut chunks.
- While it’s cooking, prepare the browned butter. Melt the butter in a saute pan over low heat. It only needs to do this for 15 – 20 seconds: until it goes brown and foams. Then add the lemon juice and sage. Fry the sage for about half a minute, then remove the pan from the heat.
- When the squash is cooked, blend with the browned butter and chicken stock until smooth. Season as desired.