Ingredients

• 4 each butternut squash
• 1 cup heavy cream
• 3 springs thyme
• ¼ pound butter
• 1 medium yam, peeled
• 5 Tbsp thinly sliced chives
• 1 cup shelled pecans
• 5 Tbsp grade A maple syrup
• 1 each 4oz log chevre goat cheese
• 2 tsp ground cinnamon
• salt to taste

Method

1. Cut butternut squash in half lengthwise and remove the seeds. Place face down on a sheet tray, season with salt and olive oil, then bake at 350 F until tender and slightly caramelized. About 40 minutes.
2. Add the sweet potato on the same tray, washed and kept whole and baked with peel on. Once they are finished cooking, remove the skin and scoop the flesh in a robot coupe or food processor.
3. In a separate pot, heat the heavy cream with the thyme sprigs and steep for 10 minutes. Remove the sprigs and add the cream to the squash mixture.
4. Add ½ stick butter, cinnamon, maple syrup, half the goat cheese, and half the chives, and pulse until smooth. Season with salt.
5. In a separate pan add the pecans tossed in olive oil and salt and bake until toasted and set aside.
6. Add the squash mixture to a baking pan and add the remaining goat cheese on top then bake in oven until the top browns.
7. Finish with the chopped toasted pecans and chives.