In a medium sauté pan, heat Extra virgin olive oil for 1 minute. Add garlic and sauté until golden. Add diced butternut squash, sauté for 3 minutes. Add vinegar, cumin, oregano and fleur de sel, and sauté for 2 more minutes. Pour in vegetable broth and cover, cooking over medium heat until all the broth is evaporated and butternut squash is very tender (25 minutes). Mash the squash with a potato masher. Garnish with fresh oregano. Serve warm.
Serve as a side dish with pork chops or roasted chicken. It’s also delicious as a spread over toasted bread