Velvety Butternut Squash & Apple Cider Purée

1. Prepare Butternut Squash

Carefully cut off the top and bottom of the butternut squash. Halve it crosswise, peel off the thick skin, remove the seeds, and cut the flesh into cubes.

2. Cook Shallot

In a large saucepan, heat the olive oil over medium heat. Add the diced shallot and a pinch of kosher salt, cooking until the shallot becomes soft and translucent, about a minute.

3. Sauté Squash

Add the butternut squash cubes to the pan. Sauté them for about 3-4 minutes until they develop a light golden color.

4. Add Apple Cider and Simmer

Pour in the unfiltered apple cider, toss in the thyme sprig, and add the dried chile. Let the mixture simmer until the cider reduces to about ¼ cup.

5. Add Water and Simmer

Add ¼ cup of water to the pan and continue to simmer until the squash is tender, about 4-6 minutes. Remove the pan from the heat and discard the thyme sprig and chile.

6. Blend the Mixture

Transfer the squash mixture to a food processor or blender. Blend until you achieve a smooth, velvety consistency.

7. Return to Saucepan and Season

Return the purée to the saucepan and stir in ½ teaspoon of balsamic vinegar and additional salt to taste. If the purée is too thick, thin it with a little water.

8. Incorporate Butter

Heat the purée gently and whisk in the unsalted butter until fully incorporated. Taste again and adjust the seasoning if necessary.