Mushy Squash Puree - River Cottage

Ingredients

• 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