Butternut Squash With Saffron

This makes an excellent side dish for just about anything. The prepared squash can be refrigerated for up to 3 days.

Large pinch saffron threads

2 tablespoons boiling water

1 pound peeled butternut squash, cut into chunks

¼ cup heavy cream

Kosher or sea salt

Place the saffron in a small bowl and pour the water over it. Let steep for at least 5 minutes.

Place the chunks of squash in a steamer basket; cover and steam over several inches of boiling water in a saucepan (medium-high heat), until they are tender.

Transfer to a food processor; add the saffron and its water and the heavy cream; pulse to form a puree. (Alternatively, you can use a potato masher to break down the tender squash in a mixing bowl with the saffron mixture and heavy cream, for a coarser texture.)

Season lightly with salt and serve warm.

Serves 4

Nutrition | Per serving (using ½ teaspoon salt): 80 calories, 1 g protein, 8 g carbohydrates, 6 g fat, 4 g saturated fat, 20 mg cholesterol, 150 mg sodium, 1 g dietary fiber, 2 g sugar