- Preheat oven to 400°.
- Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.
- Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Purée with a handheld blender (or place in blender or food processor to puree). Serve warm. Garnish with fresh sage, if desired.
Yield may be 3-4 servings (3 1/2 cups)
Source of recipe: Regan Jones, Healthy Aperture