2 butternut squash peeled, seeded and cut in 3/4” cubes 1/2 c. dry or medium dry sherry 4 tbsp. butter Salt and Pepper to taste Heavy cream as needed
Put the butternut squash cubes in a large sauté pan. Add sherry, butter, salt, and pepper. Toss well, cover and let cook until the pieces of squash start browning at the edges. Put in the processor and puree. Season to taste, and if too thick, lighten with a bit of heavy cream.
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