Butternut Squash Puree

Directions

1. 1
   In a large saute pan over medium heat, melt the butter.
2. 2
   Add the squash, and saute until it begins to soften, about 10 minutes.
3. 3
   Add the sherry, salt and pepper, and cover the pan.
4. 4
   Reduce the heat to low, and cook until the squash is softened and beginning to brown, about 15 minutes.
5. 5
   While the squash is cooking, stir occasionally and add more butter or sherry if it appears too dry.
6. 6
   Using a food processor, coarsely chop the squash.
7. 7
   Add the cream, salt and pepper.
8. 8
   Puree until smooth.
9. 9
   Correct the seasoning, and add additional cream, if desired.
10. 10
    Place the pureed squash in a serving dish, and garnish with pomegranate seeds.
11. 11
    At the table, pass additional pomegranate seeds in a small bowl.