Instructions

Carefully peel the tough outer skin off the butternut squash, cut in half, scoop out seeds and cut even size large cubes. Cover with cold water with a tsp salt in a pot and bring to a simmer to cook until soft and can be crushed.  Drain the water off and allow the steam to evaporate for 5 minutes. Bring the half n half to a quick scald in a sauce pot.

Puree the squash in a food processor along with the spices, salt, maple syrup, butter and the hot half n half until smooth.

Pair with St. Supéry Napa Valley Estate Rosé