Butternut Squash with Shallots

Trim, peel and cut a small butternut squash into 1/2 inch chunks. Steam until they are al dente - not crunchy but not smooshy. In the meantime, cut about six peeled shallots in half and slice them. Saute these in a mixture of butter, olive oil, fresh sea salt and pepper, and fresh thyme leaves until they are soft. Add the squash and cover, cooking until the squash is soft.