Heat the oil and half the butter in a small frying pan, add the squash and fry gently for a few minutes, until it begins to take on a hint of colour. Add the garlic and sage, season with salt and pepper and sizzle gently until the garlic just begins to colour. Immediately add 2–3 tablespoons of water to stop the garlic browning any more. Partly cover the pan with a lid and let the squash finish cooking in the steam from the water; it should be completely tender within about 10 minutes, add a little more water if the pan becomes dry.
Tip the squash and any liquid into a blender or food processor, along with the rest of the butter, and blend until smooth. If it doesn’t quite come together, add a dash of hot water to give a thick, creamy purée. taste and adjust the seasoning, then serve straight away.
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