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While squash is cooling, Preheat a large saucepan with butter.
Add shallots, salt & pepper and sauté for 7 minutes until shallots
are translu cent. Once squash has cooled, pureé in a blender
with cream. Add the squash & cream mixture to shallots along
with apple juice, all spice, nutmeg and parmesan cheese. Bring
to a boil then reduce heat to low, simmer ing for 10 minutes.
Makes roughly 3 cups of sauce, depending on the size of your
squash.
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