Butternut Squash Puree

4 lbs butternut squash
6 Tbs butter,melted and divided
4 Tbs dark brown sugar
1/2 cinnamon stick
1/2 banana, sliced
1 medium apple, Fuji or Gala, peeled, cored, and cut into 1/2-inch pieces
1 cup fresh orange juice
1 cup heavy cream
Salt and Pepper, to taste

Preheat oven to 350 degrees. Cut squash in half and place on a roasting pan, cut side dup. Brush liberally with 4 Tbs. melted butter, then roast for 50 minutes. FLip the squash cut side down and continue roasting 10 to 20 more minutes, or until the squash has caramelized and is cooked through. Scoop out pulp and reserve.

In a heavy saute pan over high heat, melt 2 Tbs. butter. Add brown sugar, cinnamon, banana, and apple; stir to caramelize fruit. Add the orange juice and reduce to a glaze about the consistency of pancake syrup. Add the squash pulp and fold in until smooth. Remove from heat and cool slightly. Remove cinnamon stick. While still warm, blend in a food processor. Add salt and pepper. Serve warm. Makes 1 quart.