Butternut, Sage and Ginger Puree. Sunshine.

I only go to the shops once a week these days, a far cry from my London days of popping into Waitrose every evening after work.  As a result I am getting so much better at weekly planning and knowing what are generically useful ingredients.  For example, I try to buy a different veg each week with the intention of creating some sort of soup for the hubbie’s packed lunch or to create a new side dish.  This week it was butternut squash.

I used it yesterday to make a simple puree to go with our early evening braai.  It was completely effortless and tasted so delicious, a kind of sunshine healthy mash.  The ginger and sage add a wonderful depth to the squash.  While we gobbled it down with some steak, I reckon it would be completely divine as a bed for trout or salmon, or perhaps with a roast chicken.

Ingredients (serves 4 as a side)

1 butternut squash

3 large garlic cloves

1 large knob of fresh ginger

1 handful of fresh sage leave

2 tsp vegetable stock powder

4 tbsp olive oil

Salt and black pepper

  

Method

1. Peel, remove the seeds and chop the butternut squash into small chunks, peel and roughly chop the garlic cloves, peel and finely grate the ginger.

2. Heat 2 tbsp of the oil in a saucepan and add the garlic and ginger, cook over a medium heat for 4-5 minutes, stirring.

3. Add the butternut squash and most of the sage leaves, stir then pour over enough boiling water to come just below the top of butternut squash.  Add the stock powder and stir.  (To my mind if you know the rough quantites there is no fathomable reason why you cant add the stock cubes or powder and water separately and let them mix in the dish).

4. Bring to the boil and then simmer gently until the butternut squash is very soft.  Remove from the heat and allow to cool for a few minutes.

5. Using a handheld blender, blend the butternut squash mixture until completely smooth.  Season very well with salt and lots of black pepper and blend again. Check the seasoning and then scoop into a warm serving dish.

6. Heat the remaining oil in a small pan and when hot add the remaining sage leaves.  Allow to fry for a moment or two then pour the sage and oil over the top of the puree.

Serve hot, perhaps topping with a piece of fish for a smart dinner.