Ingredients
Extra virgin olive oil
2 medium butternut squashes
½ cup butter
1 tablespoon lemon juice
3 tablespoons fresh sage,
chopped ½ cup chicken stock
Salt and pepper to taste
Preparation
1 Preheat oven to 400 ° 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 sauté 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.
