Pan-Seared Basque Butternut Squash

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the butternut squash and let it pan-seared, undisturbed, so it takes on real color before you stir.
4. Fold in the vegetable stock and season generously; give everything a minute to come together.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.