Butternut Squash Puree with Brown Butter and Sage

• 3 generous cups (1 lb/500 g) peeled and cubed butternut squash (2½-

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. Cover,