Recipe courtesy of Michel Nischan

Squash Sauce

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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


  1. 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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