Ingredients
1 large butternut squash, peeled and cut into chunks
3 T butter
½ c minced shallots (about 1 large shallot)
½ c peeled and diced apple (about 1 large apple)
½ t dry ginger
½ t cinnamon
Salt and pepper to taste
1 T white wine
2 to 2.5 c chicken stock
¼ t sage
Preparation
Roast squash on baking pan - dry with no oil - at 400 for about 30 minutes or until tender. Puree squash.
Saute shallots and apple in butter until soft. Add pureed squash, ginger, cinnamon, white wine, stock. Season with salt and pepper and sage. Puree in blender.
