Ingredients
1 20-ounce package butternut squash cut into 1/2" dice
1 large shallot, chopped
4 fresh sage leaves, chopped
1/2 tablespoon chopped fresh rosemary
2 tablespoons dark brown sugar
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
S&P to taste
2 teaspoons maple syrup
2 tablespoons half & half
Preparation
Toss squash with herbs, salt & pepper, shallots, and brown sugar. Heat butter and olive oil over medium-low heat and saute, stirring often, until squash begins to soften and caramelize (about 5 minutes). Cover pan, lower heat, and simmer until completely softened (about another 5 minutes). Puree in food processor with cream and maple syrup.
