Squash Sauce

By Melissa Clark

Published January 18, 2000

Total Time
45 minutes
Rating
4(7)
Comments
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Ingredients

Yield:about a quart

  • 2 tablespoons grapeseed or extra virgin olive oil

  • 1 ½ cups peeled and cubed butternut squash

  • ¼ cup diced onion

  • 4 cups vegetable stock

  • Salt and freshly ground black pepper

  • Raw cane sugar to taste

  • Raz al hanout to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a saucepan, warm oil over medium heat. Add squash and onion, and saute until onion is soft, 2 to 3 minutes. Add stock, bring to a simmer and cook until squash is soft, about 15 minutes. Season to taste with salt, pepper, sugar and raz al hanout.

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4 out of 5
7 user ratings
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