Butternut Squash Puree
1 large butternut squash
6 tablespoons unsalted butter; diced
3 tablespoons maple syrup
½ tsp ground nutmeg
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup heavy cream
1. Preheat oven to 350°F.
2. Peel the butternut squash & slice in half lengthwise; scoop out and toss the seeds. Cut squash into chunks and lay on well greased baking sheet in single layer.
3. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
4. Remove squash from the oven; allow to cool for about 5 minutes.
5. Add heavy cream to a heavy bottom pot and heat until warm, DO NOT BOIL.
Add dollop of squash to plate, place scallop on top, garnish with micro-greens and drizzle with maple syrup.