Squash Sauce

Ingredients
  • 2 tablespoons grapeseed or extra-virgin olive oil
  • 1/4 cup diced onion
  • 1 to 2 cups squash ( butternut or delicatta), peeled and cut into 1/2-inch cubes
  • 2 cups vegetable stock
  • Salt and pepper
  • Raw cane sugar, if necessary
  • Ras al hannout
Directions

Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.


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