"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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