Seared Scallops with Butternut Squash Purée recipes

Ingredients

• 1 small (1½-pound) butternut squash, peeled and halved
• 2 tablespoons olive oil, divided
• kosher salt
• freshly ground black pepper
• 1 stick unsalted butter, divided
• 1 yellow onion, roughly chopped
• 1 shallot, roughly chopped
• 1 garlic clove, roughly chopped
• One 2-inch piece ginger, peeled and thinly sliced
• 2 cups apple cider
• 1 thyme sprig
• 1 sage sprig
• 1 small fennel bulb, cored and thinly sliced on a mandoline, plus fronds reserved for garnish
• 1 Granny Smith apple, cored and julienned
• 3 tablespoons lemon juice, divided
• 8 ounces (6 to 8 large) diver scallops
• 2 tablespoons Madeira

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