Carrot and Butternut Squash Puree with Crispy Shallots

2 carrots, peeled, cut into ½-inch chunks

1 lb. butternut squash, peeled, seeded and cut into ½-inch chunks

1 clove garlic, peeled

2 T. extra virgin olive oil, divided

½ t. kosher salt

½ t. ground cumin

freshly cracked pepper

1/3 cup low-sodium chicken stock (I use Whole Foods brand)

for shallots:

2 shallots, cut into rings

2 t. extra virgin olive oil

¼ t. kosher salt

Using a wire basket, steam carrots for 6-7 minutes or until the carrots become tender.

Preheat oven to 425 degrees (400 degrees for a convection oven). Spread carrots, butternut squash and garlic clove onto a large rimmed baking sheet. Toss with 1 T. olive oil, salt, pepper and cumin. Roast for about 20-25 minutes or until vegetables are very tender.

Meanwhile, spread shallots onto a rimmed baking sheet and toss with oil and salt. Bake for about 15-20 minutes, turning once until shallots are golden and crispy.

Place butternut squash mixture in a food processor (in batches if necessary) and puree, adding extra virgin olive oil and chicken stock while food processor is running

Place puree on platter or plates and top with shallots.