Ingredients
1 medium butternut squash (about 3 pounds), halved lengthwise, peeled, seeded, and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
