Ingredients

• 1 tablespoon butter
• 1 tablespoon garlic clove, minced
• 1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups)
• 1/2 cup white wine
• 1/3 cup onion, diced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 sprig fresh thyme
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 teaspoon garlic clove, minced
• 12 shrimp, peeled cleaned and coarsely chopped
• 1 cup salsa (pico de gallo)
• 2 tablespoons white wine
• 1 cup balsamic vinegar
• 4 ripe plantains
• oil, for frying

Instructions

1. Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.

2. Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.

3. Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.

4. Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.

5. Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.

6. To make the shrimp filling, melt butter in a large skillet, over high heat.

7. Add garlic and cook until aromatic, 1 to 2 minutes.

8. Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.

9. To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.

10. Peel the plantains and cut into thirds.

11. Use a melon baller to scoop out plantains to form a "canoe.".

12. Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.

13. To assemble: Divide 1 cup of the sauce on each of 4 serving plates.

14. Place 3 plantains on each plate and spread with shrimp filling.

15. Drizzle with the balsamic reduction and serve.