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 °C 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 once plated. You can keep it in your fridge for 3 days or in your freezer for a couple of months.
