First preheat your oven to 475°F (245°C).
To prepare the purée, first wash and peel the squash. Cut the squash into approx. 3/4" -inch cubes. Peel the garlic.
In a large pan, melt the butter over medium heat. Add the squash, the whole garlic cloves and the sage leaves. Add the stock and season liberally with salt. Bring the squash to a gentle simmer. Loosely cover just the top of the squash with a piece of vented foil. Simmer gently until the squash is completely fork tender.
While you are waiting for the squash to cook, jump to Step 2 to prepare the rest of the squash.
Once the squash is tender, remove the sage leaves and discard. Transfer the squash mixture to a blender (you may have to do this in batches) and puree until completely smooth, about 2 minutes. Make sure to hold the lid with a cloth to ensure the top does not explode from the heat of the mixture.
Taste the puree for seasoning. Transfer to a small pot and keep warm.
- 3/4 lb butternut squash
- 2 garlic cloves
- 4 large sage leaves
- 2 tbsp butter (regular or vegan)
- 3/4 cup stock (approx.)
- sea salt, to taste