Butternut squash & orange cream

2	bottoms from the butternut squashes
2	shallots
30 grams	butter
4 grams	salt
200 grams	vegetable broth
100 grams	cream
1	orange
	Xanthan gum
	White wine vinegar

Take the two bottoms from the butternut squashes and trim the sides. Then cut them in half and use a spoon to scrape out the seeds. Now portion them into even cubes. After cut the shallots in half and clean them. Now chop them. Then melt the butter in a big frying pan and glaze the shallots with the salt. Once it starts to color add the cleaned butternut squash and pan fry it for 5 minutes on a medium heat. Now deglaze the pan with the vegetable broth and the cream. Also add the zest from the orange. Then cut the orange in half and add the juice as well. Reduce it till almost all the liquid has evaporated. After transfer it into a blender and blend it till smooth. Now add a knife tip of xanthan gum and a drizzle of white wine vinegar. Blend it for another minute. The xanthan gum will prevent the cream from leaking once plated and the vinegar will balance the heavy flavor. Keep the cream in your fridge for later.

Recipe used in barbecued langoustine & butternut squash dish