Butternut Squash Puree with Brown Butter and Sage from The Side Dish Handbook by Tori Ritchie
In a large saucepan, combine the squash cubes, 1 tbsp butter, the broth, and a generous pinch of salt over high heat. When the liquid comes to a boil, stir well so the butter melts into the liquid....
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Cooking tools:
- Saucepan
- Stove
- Spoon
Ingredients
- 1 tbsp chopped fresh sage
- 3 tbsp unsalted butter
- 3 generous cups (1 lb/500 g) peeled and cubed butternut squash (2½-inch/6-cm cubes)
- ½ cup (2 fl oz/60 ml) vegetable or chicken broth or water
- Salt
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