Butternut squash puree

Last night I made breaded pork cutlets with apple fritters and braised red cabbage with onion, bacon and apples. I wanted a little more color on the plate and something to give the pork more flavor, so I came up with a butternut squash puree. It turned out really well and added a lot of flavor when you had a little of it with a bite of the pork. Here is what I did:

Ingredients:

2 Lbs. Cubed Butternut Squash(Available at Costco, already cubed)

4 TBSP Butter, divided

2 TBSP Brown Sugar

2 TBSP Maple Syrup

Salt and Pepper to taste

2-3 Cloves Garlic, minced

1 Cup Chicken Stock

4-5 Sage Leaves, minced

Preparation:

Preheat oven to 400*. Melt 2 TBSP butter and then mix with the brown sugar and maple syrup. In a medium bowl, toss the squash cubes in the butter mixture. Salt and Pepper to taste. Cover a cookie sheet with sides with aluminum foil. Spread the coated squash in a single layer on the cookie sheet. Roast in the oven for 25 to 35 minutes, or until very tender and starting to brown. While the squash is roasting put the remaining 2 TBSP butter in a small sauce pan over medium-low heat. Saute the minced garlic and minced sage in the butter until the garlic is fragrant and turning translucent and the sage is crispy. Be careful not to burn the garlic. Add the stock to the pan and bring to a boil. Reduce heat to simmer and keep warm until squash is ready. Put the roasted squash into a blender. Add about half of the stock mixture and puree the squash. You will probably need to add more of the stock a little at a time until you get the texture you are looking for. You want a smooth silky puree but it shouldn't be runny. Taste for seasoning and add salt and pepper as needed. Use this puree as a standalone side dish or as a base upon which to serve pork tenderloin, chops or cutlets as pictured above. Enjoy!!