Butternut squash cream

1	butternut squash
2	shallots
200 grams	vegetable broth
100 grams	cream
	Xanthan gum powder

First cut the butternut squash in half and remove the seeds. Then cut a cross pattern in both sides. Now season the flat sides with some salt and drizzle some oil on top. Then turn them around on a tray that’s lined with a silicon sheet and bake them at 200 degrees Celsius for 1 hour. Let them cool down for a couple of minutes and remove the cooked meat. After that cut the shallots in half and clean them. Now chop them. Then add a drizzle of oil to a hot pan and glaze the shallots on a medium heat. Once glazed add the butternut squash and pan fry this for a couple of minutes. Then deglaze the pan with the vegetable broth and the cream. Now reduce all the liquid on a low heat. Stir it every now and then to prevent it from burning. Once it’s reduced transfer it into a blender and blend it till smooth. Then add a knife tip of Xanthan powder and blend it for another minute. This will prevent the cream from splitting later on. Keep it in your fridge for later.

Recipe used in butter poached lobster dish