



**to roast a butternut squash cut the top stem end off then cut through the middle of the squash lengthwise. Drizzle cut side with olive oil and place cut side down on a parchment paper-lined baking sheet and roast at 400 for 30 minutes until very soft. Scoop out seeds and discard. Scoop out the remaining flesh of the squash into a food processor and pulse until smooth.