Butternut Squash with Sage

Known as a winter squash, the butternut is still very much in season. They will usually keep in the cupboard for up to a month, but once cut keep in the fridge for 3-5 days max.

Preparation Time:  10 Minutes                            Cooking Time: 15 Minutes                                 Serves:  3-4


  • 1 Butternut Squash, cut into small chunks
  • 1 tbsp Coconut Oil
  • 1 Onion, diced
  • 3 Garlic Cloves, chopped
  • 1 Veg Stock Cube
  • 200ml Water, boiling
  • 1 tbsp Tomato Puree
  • A splash of Balsamic Vinegar
  • 1 small bunch of Sage


1. Heat the oil in a wok or heavy based pan.

2. Fry the onions for 2 minutes until softened, then throw in the cubed squash.

3. After another couple of mins add the stock, puree, vinegar, garlic & seasoning. Put a lit on and allow to simmer gently for 7 minutes, or until the squash has softened.

4. Chop up and toss in the sage a minute before serving.

Bonus Bits

– The perfect accompaniment to a roast chicken.

– Sage has quite a strong flavour, so be careful you don’t overdo it.

– I find that balsamic vinegar can be a really good way of bringing out the flavours in a dish, whether using in a soup that doesn’t quite taste right, or a bolognese that needs bringing to life.


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