Ingredients
- 2 large butternut squash ( 3 pounds each), preferably with long necks
- 3 tablespoons oil from sun-dried tomato jar, divided
- 1 cup sun-dried tomatoes , drained and coarsely chopped
- ¾ teaspoon Italian seasoning , divided
- ½ teaspoon salt , divided
- 1 cup finely chopped yellow onion
- ¼ teaspoon crushed red pepper
- ½ cup dry white wine
- ½ cup water
- ¾ cup heavy cream
- 2 tablespoons chopped fresh basil
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