– 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed – 1 tablespoon olive oil, plus more for drizzling – ½ cup chopped shallot (about 1 large shallot bulb) – 1 teaspoon salt – 4 garlic cloves, pressed or minced – 1 teaspoon maple syrup – ⅛ teaspoon ground nutmeg – Freshly ground black pepper, to taste – 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed – 1 to 2 tablespoons butter, to taste
1
2
3
4
5
6
7
8